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Recipes

Chocolate Zucchini Cake

Renal Diet Nutrient Analysis

  • Servings per recipe: 24 slices
  • Serving size: 1 slice

Nutrient Analysis

  • Calories: 158
  • Protein: 2.5g
  • Carbohydrates: 24g
  • Fibre: 1g
  • Total Fat: 6.5g
  • Sodium: 115mg
  • Phosphorus: 45mg
  • Potassium: 109mg

Renal and Diabetic Exchanges

1 1/2 starch

Ingredients

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 cups (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

Directions

  1. Cream margarine and sugar; add eggs and vanilla.
  2. Mix well. In a separate bowl, mix milk and lemon juice together and let sit for a few minutes.
  3. Mix dry ingredients: flour, cocoa, baking soda and salt.
  4. Fold flour mixture and milk mixture into creamed mixture alternatively.
  5. Fold in zucchini. Put in a 9” x 13” (23 cm x 33 cm) greased pan.
  6. Top with walnuts when out of the oven.
  7. Bake at 350°F (180°C) for 50 minutes or until toothpick comes out clean.
  8. Best served thoroughly cold.

 

Chocolate Zucchini Cake, 2.5 out of 5 based on 4 ratings

Reviews

Reviewed on by

The flavour is fine but it doesnt rise and the tecture is glue- like. Perhpas it needs baking powder?

Reviewed on by

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.