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Chocolate Zucchini Cake

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This recipe comes from Caroline, a friend of The Doctor Yum Project. She entered this in her town fair and won a blue ribbon! We give it a blue ribbon for taste and we love that it is full of zucchini.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
2 tazas harina completa
harina completa
2
tazas
2 tazas azúcar
azúcar
2
tazas
¾ taza polvo de cocoa
polvo de cocoa
¾
taza
2 cucharaditas bicarbonato de sodio
bicarbonato de sodio
2
cucharaditas
1 cucharadita polvo de hornear
polvo de hornear
1
cucharadita
½ cucharadita sal
sal
½
cucharadita
2 cucharaditas ground cinnamon
ground cinnamon
2
cucharaditas
4 huevos
huevos
4
1¼ tazas aceite vegetale (or sunflower if you prefer)
aceite vegetale
tazas
or sunflower if you prefer
3 tazas calabacín, rallado (about 4.5 medium zucchini, do not squeeze out water)
calabacín
3
tazas
rallado
about 4.5 medium zucchini, do not squeeze out water

METODÓ

Combine flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. Mix until even. Whisk in eggs and oil until even. Add zucchini and mix until just combined and even. Grease a bundt pan and pour in batter. Bake in a 350 degree preheated oven for 50-70 minute or until toothpick comes out with crumbs and no batter. Cool and remove from pan.

Tiempo de preparacion
30 min
Tiempo de cocinar
50 min
Sirve:
12-16
Nutrition Information

Yum Ratings

😫😟😐😀😍 “Super Yum! Couldn’t taste the zucchini...a good thing!” —Gus, age 9
😫😟😐😀😍 “Yum, because I’m not a chocolate person” —Kelly, a grown up
😫😟😐😀😍 “Super Yum!” —Jon, age 6
😫😟😐😀😍 “I like the chocolate!” —Angel, age 9
😫😟😐😀😍 “Very creamy!” —Barb, a grown up