Chocolate Zucchini Cake
Recipe: #6025
July 27, 2012
Categories: Baby Shower, Birthday, Game/Sports Day, Mothers Day Oven Bake, Zucchini, more
"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"
Ingredients
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.