Chocolate Zucchini Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 168.5
  • Total Fat: 6.6 g
  • Cholesterol: 17.8 mg
  • Sodium: 11.4 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.7 g

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

A nice moist chocolate cake, and you get a dose of veggies too! A nice moist chocolate cake, and you get a dose of veggies too!
Number of Servings: 24

Ingredients

    1/2 cup oil
    1 1/4 cups sugar
    1 tsp vanilla
    2 eggs
    1/4 cup molasses
    2 cups grated zucchini, with the peel still on
    2 1/2 cups flour
    6 tbsps ground flaxseed
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/4 cup cocoa powder
    1 tbsp cinnamon powder
    1/2 cup nonfat milk
    1 tbsp balsamic vinegar
    1/2 cup chocolate chips

Directions

Preheat oven to 325 deg Fahr.

In a large bowl, mix oil, sugar, eggs, vanilla and molasses. Blend in zucchini well.

Mix milk and vinegar in a small bowl. Let stand to curdle.

Sift flour, baking powder and soda, salt and cocoa into the bowl of sugar and oil mix. Sprinkle on the cinnamon. Pour on the milk mix and blend well, folding from the outer edges in.

Spray a bundt pan or 11 X 13 pan with cooking spray and "flour" with sifted cocoa. Pour batter into the pan and bake for 60 mins or until a toothpick inserted in the centre comes out clean.

Let cool in pan for the rectangular one, or for the bundt let cool 5 mins and then invert on a rack to cool completely.



Number of Servings: 24

Recipe submitted by SparkPeople user RODENTMAMA.

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