Chocolate Zucchini Cake

Seasonal Cooking for Renal Patients, reprinted with permission from the University of Alberta Hospital

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.

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.

 

Nutrient Analysis

Calories: 158 g

Protein: 2.5 g

Carbohydrates: 24 g

Fibre: 1 g

Total Fat: 6.5 g

Sodium: 115 mg

Phosphorus: 45 mg

Potassium: 109 mg

Renal Diet Nutrient Analysis

Servings per recipe: 24 slices

Serving size: 1 slice

Renal and Diabetic Exchanges

1 1/2 starch

3 thoughts on “Chocolate Zucchini Cake

  1. 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.

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