Fudgy Zucchini Cake
August 14, 2012
"This began as a recipe I saw on pinterest for zucchini brownies, but with a couple of alterations to help make them healthier they turned into the most moist and fudgy chocolate cake I've ever had that didn't include oil. It's true, the main liquids in this cake are the zucchini and the pumpkin, neither of which can be tasted. I'm not sure where the frosting came from, but its really yummy on this cake:) "
- Serving Size: 1 (118.5 g)
- Calories 264.2
- Total Fat - 13 g
- Saturated Fat - 4.9 g
- Cholesterol - 0 mg
- Sodium - 308.6 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 5 g
- Sugars - 9.1 g
- Protein - 7.1 g
- Calcium - 23.3 mg
- Iron - 1.7 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.2 mg
Preheat oven to 350 and grease a 9x9 baking pan.
Shred the zucchini in a food processor by pulsing a few times until no large pieces remain. (Don't squeeze out liquid.)
In a small bowl combine the zucchini, pumpkin, and other wet ingredients.
In a larger bowl, combine dry ingredients.
Stir wet ingredients into dry until well incorporated.
Pour into prepared pan and bake for 24 minutes or until toothpick comes out clean.
Cool completely before frosting.
To make frosting, combine the bananas, peanut butter, Splenda, and chocolate powder in a small blender and blend about 1 minute or until smooth.
Store frosted cake in refrigerator.
Tips & Variations
No special items needed.