Try this Mandarin Chocolate Zucchini Cake recipe, or contribute your own.
Suggest a better descriptionGrate the zucchini into a strainer first, and allow to drain while you assemble the remaining ingredients. Prepare the bundt pan with pan release spray; set aside. Cream together butter & sugar. Beat in the eggs one at a time. Gradually beat in the flour, leavening agents and seasonings, chocolate, and milk. Blend in zucchini. Bake as directed. Frost if desired when cool.
NOTES : 9 TBSP cocoa + 3 TBSP oil = 3 x 1oz squares of melted baking chocolate if you should choose to substitute that instead, as per standard substitution rate. I used cocoa because that's what I had that day, but melted baking chocolate is good, too.
350F 65 min.
Toothpick test for doneness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1806g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 6738 | ||
Calories from Fat: 4962 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 551.3g | 735 % | |
Saturated Fat 263g | 1315 % | |
Monounsaturated Fat 147.4g | ||
Polyunsanturated Fat 104.6g | ||
Cholesterol 1554.6mg | 478 % | |
Sodium 114968.6mg | 3964 % | |
Potassium 1227.5mg | 32 % | |
Total Carbohydrate 442.5g | 130 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 438.6g | ||
Protein 35g | 50 % | |
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: 6738
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