Chocolate Zucchini Cake
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.
Source: Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital
Renal Diet Nutrient Analysis
- Servings per recipe: 24 slices
- Serving size: 1 slice
- Calories: 158
- Protein: 2.5g
- Carbohydrates: 24g
- Fibre: 1g
- Total Fat: 6.5g
- Sodium: 115mg
- Phosphorus: 45mg
- Potassium: 109mg
Renal and Diabetic Exchanges
1 ¾ cup (450 mL) sugar
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
- 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.
Chocolate Zucchini Cake,