Try this Chocolate Zucchini Cake recipe, or contribute your own.
Suggest a better descriptionCombine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside. Beat butter and sugar until well blended. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange peel and zucchini. Alternately stir in the dry ingredients and milk, including the nuts with the last addition. Pour into greased and floured 10-inch tube or bundt pan and bake at 350 degrees for 60 minutes. Cool in pan for 15 minutes. Drizzle glaze over cake; cut in thin pieces and serve. From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 631 | ||
Calories from Fat: 61 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 264.7mg | 81 % | |
Sodium 340.6mg | 12 % | |
Potassium 159.9mg | 4 % | |
Total Carbohydrate 133.5g | 39 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 132.1g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 631
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