zucchini coconut cake

More sharing options

Share on Twitter

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 30
Amount Per Serving
Calories: 127.4

Total Fat: 2.4 g
Cholesterol: 20.8 mg
Sodium: 79.9 mg
Total Carbs: 25.1 g
Dietary Fiber: 0.6 g
Protein: 1.8 g

View full nutritional breakdown of zucchini coconut cake calories by ingredient

Introduction

delicious way to use up zucchini...and packed with nutrition everyone can add a serving a this vegetable with dessert! delicious way to use up zucchini...and packed with nutrition everyone can add a serving a this vegetable with dessert!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 30

Ingredients

3 cups zucchini (washed, with skin)

1/4 cup extra virgin olive oil

3 eggs

coconut extract

2.5 cups flour (white or half and half with whole wheat)

2.5 cups sugar (or half and half with splenda will reduce calories significantly)

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

dash salt

Directions

puree first 4 ingredients in blender
mix all dry ingredients in large bowl, make well and add zucchini puree
Mix well.
lightly grease muffin tins bake at 350 for 20 minutes, or in a 9x13 greased cake pan for 35-40 minutes.
Makes 30 cupcakes...

Number of Servings: 30

Recipe submitted by SparkPeople user JACKIESAB1.