Black And Green Ecstasy
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 211.8
- Total Fat: 11.1 g
- Cholesterol: 54.9 mg
- Sodium: 56.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.1 g
- Protein: 4.7 g
View full nutritional breakdown of Black And Green Ecstasy calories by ingredient
Introduction
Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing this low-fat “chocolate ecstasy”. So if you have an extra zucchini or two hanging around, this is a wonderful (and slightly subversive) use for it! Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing this low-fat “chocolate ecstasy”. So if you have an extra zucchini or two hanging around, this is a wonderful (and slightly subversive) use for it!Number of Servings: 10
Ingredients
-
4 oz 60%-70% chocolate, coarsely chopped
¼ cup apple butter
¾ cup flour
½ cup spelt flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, softened
½ cup brown sugar
2 eggs
2 teaspoons vanilla extract
¼ cup buttermilk
1 ½ cups grated zucchini
Directions
Preheat oven to 350F. Grease a 9-inch cake pan.
Melt the chocolate in a double boiler over low heat, taking care not to scorch. Stir in apple butter and set aside.
Sift together the flours, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.
In a large mixing bowl, cream together the butter and sugar until light.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate mixture.
Stir in the zucchini.
Scrape the batter into the prepared pan and bake for 35 minutes.
Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Melt the chocolate in a double boiler over low heat, taking care not to scorch. Stir in apple butter and set aside.
Sift together the flours, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.
In a large mixing bowl, cream together the butter and sugar until light.
Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate mixture.
Stir in the zucchini.
Scrape the batter into the prepared pan and bake for 35 minutes.
Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.