Recipes
Chocolate Zucchini Cake
Zucchini might seem like an odd addition to a chocolate cake, but it actually adds a tremendous amount of moisture to the cake without adding a zucchini flavour.
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 |
