Chocolate is a high phosphorous food but this recipe uses only a small amount. If using frozen zucchini, thaw first. To freeze, simply grate raw zucchini into bags and freeze in 2 cups (500 mL) portions.
½ cup
(125 ml) margarine
1 ¾ cup
(450 mL) sugar
2
eggs
1 tsp
(5 mL) vanilla
½ cup
+ 2 tbsp (150 mL) milk
1 tbsp
(15 mL) lemon juice
1 ½ cup
(375 mL) white flour
1 tsp
(5 mL) baking soda
4 tbsp
(60 mL) cocoa
½ tsp
(2 mL) salt
4 cups
(1000 mL) zucchini, grated fresh or frozen
½ cup
(125 mL) walnuts, chopped
- Cream margarine and sugar; add eggs and vanilla.
- Mix well. In a separate bowl, mix milk and lemon juice together and let sit for a few minutes.
- Mix dry ingredients: flour, cocoa, baking soda and salt.
- Fold flour mixture and milk mixture into creamed mixture alternatively.
- Fold in zucchini. Put in a 9” x 13” (23 cm x 33 cm) greased pan.
- Top with walnuts when out of the oven.
- Bake at 350°F (180°C) for 50 minutes or until toothpick comes out clean.
- Best served thoroughly cold.
- Calories: 3816 KCal
- Protein: 48 g
- Carbohydrates: 552 g
- Fibre: 24 g
- Total Fat: 144 g
- Sodium: 3504 mg
- Phosphorus: 1080 mg
- Potassium: 2592 mg
The flavour is fine but it doesnt rise and the tecture is glue- like. Perhpas it needs baking powder?
Loved this cake, moist, tasty and freezes well in individual pieces. My changes to the recipe : 1) used 1 cup sugar & 3/4 cup Stevia 2) used reg. margarine but no salt 3) added 2 thin slices of very finely chopped ginger to the batter.
Thanks for sharing your recipe alterations! Glad you enjoyed the cake.