Chocolate Zucchini Cake

15m
Prep Time
25-30m
Cook Time
40m
Ready In

Recipe: #6025

July 27, 2012



"I love this cake and you can't even tell that there is zucchini in it. The texture of this is in between a cake and a brownie if you want a denser brownie texture omit the egg, omitting the egg will make this a vegan cake"

Original is 24 servings

Nutritional

  • Serving Size: 1 (44.8 g)
  • Calories 125.7
  • Total Fat - 3.1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 8.7 mg
  • Sodium - 86 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 1.3 g
  • Sugars - 13 g
  • Protein - 2.5 g
  • Calcium - 13.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan.

Step 2

In a large bowl, mix together the oil, sugar, egg and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 or 3/4 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Step 3

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Step 4

Cool completely then frost with favorite chocolate frosting.

Tips


No special items needed.

0 Reviews

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