Chocolate Zucchini Cake

Chocolate Zucchini Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 269.8
  • Total Fat: 7.9 g
  • Cholesterol: 31.0 mg
  • Sodium: 108.6 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.7 g

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

Great way to have some chocolate cake but get some veggies too. I have been told kids love it!

I am working on ways to modify the recipe, so if you have any ideas, leave a comment!
Great way to have some chocolate cake but get some veggies too. I have been told kids love it!

I am working on ways to modify the recipe, so if you have any ideas, leave a comment!

Number of Servings: 16

Ingredients

    2 cups zucchini, finely shredded, excess juice drained

    2 large eggs
    1/2 cup milk, with 1 tsp lemon juice
    1 3/4 cups sugar
    1 tsp vanilla extract
    1 tbsp vegetable oil
    1/2 cup unsweetened applesauce
    1/2 cup butter, softened

    2 1/2 cups whole wheat flour
    1/4 cup unsweetened cocoa powder
    1 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp cinnamon

    3/4 cup semi-sweet chocolate chips (optional). Calorie count DOES include chocolate chips

Directions

Preheat oven to 325 degrees

To shred zucchini, use a wire colander over a small bowl. Shred zucchini into colander, letting juices drip to bowl. Press zucchini against colander to drain additional juices. Move mixture to bowl.

In a small bowl, mix eggs, milk, sugar, vanilla, oil and unsweetened applesauce until well blended. Cut butter into smaller chunks and add to mixture

In another bowl, mix dry ingredients (flour, cocoa, baking soda, baking powder, cinnamon) until combined. Make a whole in the dry ingredients in the center. Add the wet mixture to this area. Mix until combined.

Fold in shredded zucchini and mix just until combined. Fold in 1/2 of the chocolate chips. Pour the batter into a well-greased/floured or silicone bundt ban, spreading evenly. Add remaining chocolate chips to the top.

Bake 45-55 minutes. When inserted toothpick comes out clean, it is done. Let the pan cool then flip the cake out of the pan onto a serving platter.

Optional - serve with light cool whip (calorie count DOES NOT include cool whip)



Serving Size: 16

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