Chocolate Zucchini Cake with avocado

Chocolate Zucchini Cake with avocado
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 244.5
  • Total Fat: 11.8 g
  • Cholesterol: 15.5 mg
  • Sodium: 178.6 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Chocolate Zucchini Cake with avocado calories by ingredient


Introduction

Moist and rich chocolate cake with subbed avocado for half the butter and the extra goodness of zucchini. Moist and rich chocolate cake with subbed avocado for half the butter and the extra goodness of zucchini.
Number of Servings: 24

Ingredients

    4.0 tbsp earth balance vegan buttery sticks
    1.0 serving Hass Avocado Fresh (1/2 of Avocado)
    0.5 cup Canola Oil
    1.75 cup Granulated Sugar
    0.5 cup Silk, Light Vanilla Soymilk
    2.0 large Egg, fresh, whole, raw
    1.0 tsp Vanilla Extract
    2.5 cup Flour, white
    0.25 cup Cocoa, dry powder, unsweetened
    1.0 tsp Baking Soda
    1.0 tsp Salt
    2.0 cup, mashed Zucchini
    340.0 gram ghirardelli semisweet chocolate chips

Directions

Blend melted butter, mashed avocado, oil and sugar. Add 2 eggs and mix well. Add buttermilk (substituted soymilk) and vanilla. Add flour, cocoa, baking soda and salt. Mix well. Stir in grated zucchini. Pour into greased 9X13 pan. Sprinkle top with chocolate chips. Bake at 325° for 45-55 minutes.

Serving Size: 24 2in pieces

Number of Servings: 24.0

Recipe submitted by SparkPeople user MHCUSHMAN.