Fudgy Zucchini Cake
Created by missmanda on August 14, 2012
- Servings: 9
- Prep Time: 15m
- Cook Time: 24m
- Recipe #6208
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350 and grease a 9x9 baking pan.
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Step 2: Shred the zucchini in a food processor by pulsing a few times until no large pieces remain. (Don't squeeze out liquid.)
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Step 3: In a small bowl combine the zucchini, pumpkin, and other wet ingredients.
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Step 4: In a larger bowl, combine dry ingredients.
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Step 5: Stir wet ingredients into dry until well incorporated.
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Step 6: Pour into prepared pan and bake for 24 minutes or until toothpick comes out clean.
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Step 7: Cool completely before frosting.
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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.
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Step 9: Store frosted cake in refrigerator.
Nutritional Facts
- 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