Chocolate zucchini spice cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Grated orange peel |
| 1 | tablespoon | Plus unsweetened cocoa |
| 1 | each | Egg, beaten |
| 9 | teaspoons | Sugar |
| ½ | teaspoon | Chocolate extract |
| ½ | teaspoon | Vanilla extract |
| 1 | cup | Finely shredded unpeeled zucchini |
Directions
Preheat oven to 350. In a large bowl, combine flour, salt, baking soda, baking powder, cinamon, nutmeg, orange peel and cocoa. In another bowl, combine egg, sugar and extracts. Mix well. Add wet mixture and zucchini to dry ingredients, mixing just until moistened.
Spoon mixture into an 8-inch round cakepan that has been well sprayed with nonstick cooking spray. Bake 20 minutes, until toothpick in center is clean. Cool in pan.
Per serving: 2g protein, 1g fat, 11g carb., 141mg sodium, 34mg chol., 80 calories.
From: Carolyn Shaw Date: 09-13-94