Pumpkin/Zucchini Chocolate Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 229.6
  • Total Fat: 5.6 g
  • Cholesterol: 47.0 mg
  • Sodium: 490.9 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.8 g

View full nutritional breakdown of Pumpkin/Zucchini Chocolate Cake calories by ingredient
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Introduction

A delicious healthy alternative to having your pumpkin and get to eat it too....you can substitue zucchini for the pumpkin. A delicious healthy alternative to having your pumpkin and get to eat it too....you can substitue zucchini for the pumpkin.
Number of Servings: 12

Ingredients

    3/4 cup applesauce
    1 cup granulated sugar
    3 med. eggs
    1 tsp. salt
    1 tsp. cinnamon
    1 1/2 tsp. baking soda
    1/2 cup nonfat milk
    1/2 cup cocoa powder
    2 1/2 cups whole wheat flour
    2 cups pumpkin/zucchini
    1 cup walnuts

Directions

Preheat oven to 350 F
-combine sugar, applesauce and eggs in mixer bowl, beat til fluffy
-add salt, cinnamon, baking soda, beat til combined
-add milk, vanilla, cocoa powder, flour, blend til well combined
-fold in pumpkin/ zucchini and walnuts
-bake in 8-9 inch cake pans for about 45 min. or in loaf pans for 60, or until tooth pick comes out clean
-12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user LADY_DI_1953.

TAGS:  Desserts |

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