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Fudgy Zucchini Cake

Here's how you make Fudgy Zucchini Cake
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  • Servings: 9
  • Prep: 15m
  • Cook: 24m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 2 cups shredded zucchini
  • 1/2 cup pumpkin puree, (original recipe calls for 1/2 cup oil)
  • 2 teaspoons vanilla
  • 2 tablespoons honey
  • 2 cups whole wheat flour
  • 1/4 cup cocoa, regular or dark
  • 1 cup Splenda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • Frosting:
  • 2 bananas
  • 6 tablespoons creamy peanut butter
  • 2 to 4 tablespooons splenda (or sugar)
  • 1 tablespoon cocoa powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 and grease a 9x9 baking pan.

  • Step 2: Shred the zucchini in a food processor by pulsing a few times until no large pieces remain. (Don't squeeze out liquid.)

  • Step 3: In a small bowl combine the zucchini, pumpkin, and other wet ingredients.

  • Step 4: In a larger bowl, combine dry ingredients.

  • Step 5: Stir wet ingredients into dry until well incorporated.

  • Step 6: Pour into prepared pan and bake for 24 minutes or until toothpick comes out clean.

  • Step 7: Cool completely before frosting.

  • Step 8: To make frosting, combine the bananas, peanut butter, Splenda, and chocolate powder in a small blender and blend about 1 minute or until smooth.

  • Step 9: Store frosted cake in refrigerator.

We hope you enjoy this recipe!

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