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Chocolate Zucchini Banana Cake

August 25, 2013 By Carolyn Berry Leave a Comment

Zucchini chocolate cake 2Often just 1 serving of cake can stack up to more than a meal’s worth of calories, and more than a day’s worth of sugar and fat!  But not this cake. It’s incredibly moist, thanks to a number of healthy ingredients: zucchini, banana, pineapple, sour cream! Ohh and let’s not forget about the dense chocolate flavour from the cocoa and chocolate chips mmmmm!

Zucchini chocolate cake 3My decision to make this cake was inspired by a massive zucchini that I picked up at a local organic farm called Urban Edibles. The farm was started by a couple of university students studying agriculture, who have a passion for farming. They’re incredibly knowledgeable and are always offering tips for growing your own organic vegetables at home.

Large zucchinis are great for baking because they have less moisture than the small ones, so you don’t need to strain them.

Zucchini banana cake

Zucchini chocolate cake

Zucchini chocolate cake 4

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Chocolate Zucchini Banana Cake

Chocolate Zucchini Banana Cake

Ingredients

For the cake:
1 cup packed brown sugar
1/2 cup granulated sugar
1/3 cup vegetable oil
1 ripe banana, mashed
1 tsp pure vanilla extract
2 eggs
2 cups peeled grated zucchini or carrots
1/2 cup canned crushed pineapple, drained
2 cups all-purpose flour (or half whole wheat flour)
1/3 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup semi-sweet chocolate chips
1/4 cup low-fat sour cream
For the icing
1/3 cup light cream cheese, softened
1 cup icing sugar
1 tbsp unsweetend cocoa powder
1 tbsp low-fat milk

Instructions

    Preheat the oven to 350 F. Grease a 12-cup Bundt pan with cooking oil.
    Combine the brown sugar, granulated sugar, oil, banana, vanilla and eggs in a food processor. Process until smooth. Add the zucchini and pineapple and process until just combined.
    Combine the flour, cocoa, baking powder and baking soda in a large bowl, mixing well.
    Stir the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips and sour cream. Pour the mixture into the prepared pan.
    Bake in the center of the oven for 40 to 45 minutes, or until a tester inserted into the center comes out clean. Place the pan on a rack to cool. Invert carefully onto a serving plate.
    For the icing, combine the cream cheese, icing sugar, cocoa and milk, using a food processor or electric mixer. Spread the mixture over the cooled cake.

Notes

Source: The Complete Light Kitchen Cookbook By Rose Reisman

4.14
https://www.berrynourished.com/chocolate-zucchini-banana-cake/

 

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.
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Latest posts by Carolyn Berry (see all)

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Filed Under: Chocolate, Dessert, Muffins & Loaves Tagged With: farm fresh, healthy recipes, healthy treats, local, urban edibles, zucchini

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.

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