Chocolate Zucchini Cake
If you've ever grown zucchini in your garden, you know how a bountiful harvest leaves you questing for more unique ways to enjoy the fruits (or vegetables) of your labor. One taste of this incredibly moist cake and your quest will end.
Yields: 8 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Tags
Cook's Tools
Ingredients
| 1⁄4 | c | butter |
| 1⁄2 | c | vegetable oil |
| 1 3⁄4 | c | sugar |
| 2 | eggs | |
| 1 | c | Stonyfield Organic Fat Free French Vanilla Yogurt |
| 1 | tsp | vanilla extract |
| 2 | c | all-purpose flour |
| 1 | tsp | baking soda |
| 1⁄2 | tsp | ground cinnamon |
| 1⁄2 | tsp | ground cloves |
| 1⁄2 | tsp | salt |
| 4 | tbsp | unsweetened cocoa powder |
| 2 1⁄2 | c | grated zucchini |
| 1⁄4 | c | ground walnuts |
| 1⁄4 | c | semisweet chocolate chips |
Directions
Preheat oven to 325°.
In a medium-sized mixing bowl, cream together butter, vegetable oil, and sugar. Add eggs, yogurt and vanilla. Blend well.
In a separate bowl, sift together dry ingredients. Blend dry ingredients into the wet mixture. Add grated zucchini and mix well.
Grease and flour a 9x13 inch pan. Pour batter into pan and sprinkle with walnuts and chocolate chips. Bake for 45 minutes, until toothpick inserted in the center comes out clean. Let sit for a few minutes and serve warm or place on a cooling rack and cool completely.
Nutrition Information
|
530
CALORIES
|
23g
TOTAL FAT
|
7g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
530
200
|
||
| % Daily Value* | ||
| Total Fat | 23g | |
| Saturated Fat | 6g | |
| Cholesterol | 60mg | |
| Sodium | 35mg | |
| Total Carbohydrate | 79g | |
| Dietary Fiber | 3g | |
| Sugars | 52g | |
| Protein | 7g | |
| Vitamin A | 6% | |
| Vitamin C | 10% | |
| Calcium | 8% | |
| Iron | 15% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Log in to Rate or Review this Recipe
