Chocolate-Zucchini Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 342.8
  • Total Fat: 20.1 g
  • Cholesterol: 35.4 mg
  • Sodium: 192.2 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.7 g

View full nutritional breakdown of Chocolate-Zucchini Cake calories by ingredient
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A Southern living recipe A Southern living recipe
Number of Servings: 24


    3 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    4 large eggs
    3 cups granulated sugar
    3 (1-ounce) unsweetened chocolate baking squares, melted
    1 1/2 cups vegetable oil
    3 cups grated zucchini (about 5)
    1 cup pecans, chopped
    Powdered sugar


Combine first 4 ingredients.
Beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.

serves 24

Number of Servings: 24

Recipe submitted by SparkPeople user KRHINKY.

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