Chocolate Zuchini Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 231.3
- Total Fat: 10.7 g
- Cholesterol: 30.8 mg
- Sodium: 91.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.0 g
- Protein: 5.3 g
View full nutritional breakdown of Chocolate Zuchini Cake calories by ingredient
Introduction
Made with olive oil, yogurt and half egg whites Made with olive oil, yogurt and half egg whitesNumber of Servings: 12
Ingredients
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1/2 cup Olive oil, 2 eggs, 2 egg whites, one 6 oz. container vanilla yogurt, 2 cups shredded zuchini, 1 cup sugar, 1 cup white flour, 1/2 cup whole wheat flour, 1 1/2 teaspoon baking powder, 3/4 cup unsweetened cocoa powder, 1 teaspoon espresso powder, 1/4 teaspoon salt
Directions
1.Preheat the oven to 350°. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.
2.In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan.
3.Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
Serving Size: Makes 12 cuts out of 8 inch cake pan
Number of Servings: 12
Recipe submitted by SparkPeople user ESWEEZY.
2.In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan.
3.Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.
Serving Size: Makes 12 cuts out of 8 inch cake pan
Number of Servings: 12
Recipe submitted by SparkPeople user ESWEEZY.