EAT YOUR VEGGIES CAKE
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 134.6
- Total Fat: 4.5 g
- Cholesterol: 34.0 mg
- Sodium: 167.2 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.7 g
- Protein: 4.3 g
View full nutritional breakdown of EAT YOUR VEGGIES CAKE calories by ingredient
Introduction
A CHOCOLATEY VARIATION ON OLD FASHIONED VEGGIE BREAD, FEATURING APPLESAUCE, CARROT & ZUCCHINI. A CHOCOLATEY VARIATION ON OLD FASHIONED VEGGIE BREAD, FEATURING APPLESAUCE, CARROT & ZUCCHINI.Number of Servings: 25
Ingredients
-
EAT YOUR VEGGIES CAKE/BREAD FOR POTLUCKS
◦ 3 cups whole grain flour, PLUS 2T SOY FLOUR
◦ 3/4 cup sugar
◦ 3 teaspoons baking soda
◦ 2 1/4 teaspoons cinnamon
◦ 3/4 teaspoon EACH nutmeg, SALT
4 ROUNDED TABLESPOONS UNSWEETENED COCOA POWDER
1/2 TEASPOON ALLSPICE
◦ 1 cup unsweetened applesauce
◦ 3/8 cup olive oil
◦ 4 large eggs
◦ 3 cups EACH carrots & ZUCCHINI, GRATED
Directions
• 1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, allspice and salt.
• 2. In a separate small bowl, combine the applesauce, oil and eggs, then mix in the grated carrot & zucchini. Add to the flour mixture, stirring until the ingredients are well blended.
• 3. Pour the batter into a greased 9" tube pan plus 1 bread loaf pan, or use a 9" x 13" rectangular cake pan plus 1 bread loaf pan, or use 3 bread loaf pans, or use a 24 pocket cupcake pan with liners.
• 4. Bake the tube cake in a preheated 350° F oven for about 1 hour, 10 minutes, the 9x13 pan for 35 min, the bread loaf pans about 40 mins., cupcakes about 20 mins., any of the above until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.
• Serves 25., 135 CAL/EA. SERVING SIZE= 2 SLICES IF 3 LOAVES CUT 17 SLICES EACH
Number of Servings: 25
Recipe submitted by SparkPeople user ANGEL1066.
• 2. In a separate small bowl, combine the applesauce, oil and eggs, then mix in the grated carrot & zucchini. Add to the flour mixture, stirring until the ingredients are well blended.
• 3. Pour the batter into a greased 9" tube pan plus 1 bread loaf pan, or use a 9" x 13" rectangular cake pan plus 1 bread loaf pan, or use 3 bread loaf pans, or use a 24 pocket cupcake pan with liners.
• 4. Bake the tube cake in a preheated 350° F oven for about 1 hour, 10 minutes, the 9x13 pan for 35 min, the bread loaf pans about 40 mins., cupcakes about 20 mins., any of the above until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.
• Serves 25., 135 CAL/EA. SERVING SIZE= 2 SLICES IF 3 LOAVES CUT 17 SLICES EACH
Number of Servings: 25
Recipe submitted by SparkPeople user ANGEL1066.