Recipes
Chocolate Zucchini Cake
This chocolate cake hides a secret ingredient - zucchini. The shredded vegetable melts into the batter, adding moisture without altering the rich chocolate flavour. Whole wheat flour and ground flax boost the nutrition, while cocoa and cinnamon create warmth. The result is a tender, not-too-sweet cake that improves over time.
Serves
12
Prep Time
15 min
Cook Time
60 min
Print RecipeIngredients
- 1 cup (250 mL) all-purpose flour
- ¾ cup (175 mL) whole wheat flour
- 1 cup (250 mL) brown sugar
- ⅔ cup (170 mL) unsweetened cocoa powder
- ¼ cup (60 mL) ground flax
- 2 tsp (10 mL) baking soda
- 1 tsp (5 mL) baking powder
- ½ tsp (2.5 mL) salt
- 1 tsp (5 mL) ground cinnamon
- 4 eggs
- ¾ cup (175 mL) canola oil
- ¾ cup (175 mL) unsweetened applesauce
- ¾ cup (175 mL) chopped walnuts (optional)
- 3 cups (750 mL) grated zucchini
Instructions
- Step 1
Preheat oven to 350°F (175°C).
- Step 2
Grease and flour a Bundt pan; set aside.
- Step 3
In a medium bowl, stir together the flour, sugar, cocoa, flax, baking soda, baking powder, salt and cinnamon. Add the eggs, oil and applesauce; mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Step 4
Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the centre comes out clean. Cool cake completely before adding your favourite frosting.
- Step 5
Makes 12-14 servings.
Tips
Tip: Bake in a 9×13-inch baking pan at 350°F (175°C) for 50-55 minutes.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 325 |
| Fat | 18 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 39 g |
| Fibre | 4 g |
| Sugars | 21 g |
| Protein | 6 g |
| Sodium | 372 mg |
