Decadent cake...the hidden veggies can be our little secret
Preheat oven to 350°F.
Shred zucchini with a hand grater or a food processor. In batches, take a try clean dish towel and wrap it around the zucchini, twisting to squeeze out all excess water.
Combine flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In the bowl of a mixer, beat sugar and butter until smooth; add eggs one at a time. Continue to mix in vanilla, orange juice, orange zest, buttermilk and zucchini.
Slowly add dry ingredients to the wet ingredients until just mixed.
Pour into greased bundt pan.
Bake for 35-45 minutes until a toothpick comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 376 | ||
Calories from Fat: 343 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.1g | 51 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 104.4mg | 32 % | |
Sodium 10949.6mg | 378 % | |
Potassium 185.9mg | 5 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7g | ||
Protein 2.4g | 3 % | |
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: 376
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