Zucchini Fudge Cake

Name: Zucchini Fudge Cake
Yield: 16 servings
Ingredients: 3 cups unbleached flour; 2 1/2 cups granulated sugar; 1/2 cup cocoa powder, sifted; 2 tsps baking powder; 1 tsp baking soda; 1 tsp salt; 10 ozs zucchini, shredded; 1 cup low-fat buttermilk; 3 tbsps olive oil; 16 ozs milk chocolate frosting

Adapted from Taste of Home Magazine

3 cups unbleached flour
2 1/2 cups granulated sugar
1/2 cup cocoa powder, sifted
2 tsps baking powder
1 tsp baking soda
1 tsp salt
10 ozs zucchini, shredded
1 cup low-fat buttermilk
3 tbsps olive oil
16 ozs milk chocolate frosting

Preheat oven to 350. Prepare a 9"x13" pan with cooking spray; set aside. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add zucchini, buttermilk, and oil. Mix until all is moistened. Pour batter evenly into prepared. Bake for 30 minutes, or until toothpick inserted in center comes out clean. Cool cake completely and then spread frosting evenly over top.

Posted: 3/13/2014

Cakes

Rated by 0 users (0.00)

WW Points^* : 7.21

16 servings

Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 353 Calories from Fat 82 (23%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 1g
Cholesterol 1g	0%
Sodium 339mg	14%
Potassium 0mg	0%
Total Carbohydrate20g	7%
Dietary Fiber 3g	12%
Sugars 45g
Protein 6g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.