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Add a photoYou'd never know there's zucchini in this ultra-moist, rich chocolate cake.
Ingredientes
- Cake:
- 2 Cups Fresh Zucchini, Shredded
- 3 Large Eggs
- 1 1/2 Cups Granulated Sugar
- 1 1/4 Cups Vegetable Oil
- 1 1/2 Tsp. Vanilla Extract
- 2 Cups All Purpose Flour
- 1/2 Cup Hershey's Cocoa Powder
- 2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 1 Tsp. Ground Cinnamon
- 1/4 Tsp. Ground Clove
- 3/4 Cup Walnuts, Toasted & Chopped
- Cream Cheese Glaze:
- 1 1/2 Oz. Reduced-Fat Cream Cheese, Softened
- 1 Tbsp. Powdered Sugar
- 1/2 Tsp. Vanilla Extract
- 1 Tbsp. Hot Water
- 2 Tbsp. Butter, Melted
Direcciones
- Heat oven to 350°F. Grease and flour a 13 x 9 x 2-Inch baking pan.
- Cake: Place zucchini in sieve; press zucchini to remove moister (discard liquid). In large mixer bowl, beat eggs, sugar, oil and vanilla until thick.
- Stir together flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; add to egg mixture, beating just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan.
- Baked 35 - 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on wire rack. Drizzle Cream Cheese Glaze over top. Cut into squares.
- Cream Cheese Glaze: In small mixer bowl, beat cream cheese until fluffy. Gradually add powdered sugar, beating until well blended.
- Beat in vanilla and water. Add butter; beat until smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 15 servings | |
| Calories 391 | |
| Calories from Fat 210 | 54% |
| Total Fat 23.89g | 30% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.47g | |
| Cholesterol 49mg | 16% |
| Sodium 405mg | 17% |
| Potassium 147mg | 4% |
| Total Carbs 41.16g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 26.3g | 18% |
| Protein 4.27g | 7% |
