chocolate zucchini snack cake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 296.3
  • Total Fat: 10.4 g
  • Cholesterol: 42.8 mg
  • Sodium: 132.1 mg
  • Total Carbs: 49.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.8 g

View full nutritional breakdown of chocolate zucchini snack cake calories by ingredient
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Introduction

from Rachel Ray magazine from Rachel Ray magazine
Number of Servings: 9

Ingredients

    1.5 cups flour
    3/4 cup unsweetened cocoa powder
    1.5 teaspoons baking powder
    1 tesspoon espresso powder
    1/4 teaspoon salt
    2 eggs plus 2 egg whites
    1/3 cup evoo
    2 cups shredded zucchini
    two 6-ounce containers low-fat vanilla yogurt

Directions

Preheat oven to 350 Grease a 9" square baking pan, line the bottom with parchment, and grease the parchment.

In a large bowl, combine flour, cocoa, baking powder, espresso powder, and salt.

In another bowl comine the eggs, sugar and egg whites and beat until pale about 3 minutes. Whisk in the EVOO, Stir in the zucchini.

Stir in the flour mixture and 1 container of yogurt alternately in two batches.

Bake until springy, about 35 minutes.

Let cook slightly, Serve warm with the remaining yogurt as topping.


Serving Size: 9

Number of Servings: 9

Recipe submitted by SparkPeople user CEIL01.

TAGS:  Desserts |

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