Makeover Chocolate Zucchini Cake Recipe

4.5 3 2
Makeover Chocolate Zucchini Cake Recipe
Makeover Chocolate Zucchini Cake Recipe photo by Taste of Home
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Makeover Chocolate Zucchini Cake Recipe

Read Reviews
4.5 3 2
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1/4 cup corn syrup
  • 3 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups shredded zucchini, squeezed dry
  • 1/2 cup finely chopped nuts
  • 1 teaspoon confectioners' sugar

Directions

In a mixing bowl, combine the first eight ingredients; beat until smooth. Combine the flour, baking powder, baking soda and salt; add to the egg mixture and mix just until combined. Fold in zucchini and nuts.
Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar. Yield: 14 servings.
Originally published as Makeover Chocolate Zucchini Cake in Light & Tasty June/July 2002, p49

Nutritional Facts

1 piece: 373 calories, 14g fat (2g saturated fat), 30mg cholesterol, 311mg sodium, 59g carbohydrate (0 sugars, 2g fiber), 6g protein.

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  • 2 eggs
  • 2 egg whites
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1/4 cup corn syrup
  • 3 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups shredded zucchini, squeezed dry
  • 1/2 cup finely chopped nuts
  • 1 teaspoon confectioners' sugar
  1. In a mixing bowl, combine the first eight ingredients; beat until smooth. Combine the flour, baking powder, baking soda and salt; add to the egg mixture and mix just until combined. Fold in zucchini and nuts.
  2. Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar. Yield: 14 servings.
Originally published as Makeover Chocolate Zucchini Cake in Light & Tasty June/July 2002, p49

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Reviews forMakeover Chocolate Zucchini Cake

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MY REVIEW
haleymwarren77 User ID: 2574296 133527
Reviewed Sep. 13, 2010

"I used a little more Zucchini they it asked for, maybe to much will try it again"

MY REVIEW
janetmsd User ID: 2175728 204919
Reviewed Aug. 31, 2009

"Lowfat Sugar-free Frosting

8 oz. fat-free cream cheese
1 package (4 serving size) sugar-free instant pudding mix
1 cup milk
8 oz. carton sugar-free whipped topping
Blend cream cheese and pudding mix; gradually add milk. Fold in whipped topping. Makes about 5 cups frosting."

MY REVIEW
FryMeUp User ID: 2137232 107123
Reviewed Aug. 18, 2009

"I made this cake and it was wonderful. I used Splenda sugar, and various kinds of summer sqash. Now if I could only find a lowfat sugar free frosting"

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