Recipes and Cooking Zucchini-Banana Snack Cake 1.0 (1) 1 Review Shredded zucchini and mashed banana replaces most of the fat in this moist and brownie-like chocolate cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 18, 2013 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 20 mins Bake Time: 20 mins Total Time: 40 mins Servings: 24 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup all-purpose flour 1 cup whole wheat flour ¼ cup flax seed meal or wheat germ ¼ cup unsweetened cocoa powder 2 teaspoon baking powder ½ teaspoon salt ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten ¾ cup sugar ½ cup canola oil ⅓ cup fat-free milk 1 cup peeled (if desired) and shredded zucchini 1 medium-size ripe banana, mashed (1/2 cup) ½ cup miniature semisweet chocolate pieces (optional) Directions Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flax seed meal or wheat germ, cocoa powder, baking powder, and salt. Make a well in center of flour mixture; set aside. In a medium bowl, whisk together egg, sugar, canola oil, and milk until well mixed. Stir in zucchini and banana. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Pour batter into prepared pan, spreading evenly. Bake 20 to 25 minutes or until top springs back when lightly touched. Cool completely on a wire rack. Cut into rectangles. Rate it Print Nutrition Facts (per serving) 118 Calories 5g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 118 % Daily Value * Total Fat 5g 6% Sodium 80mg 3% Total Carbohydrate 16g 6% Total Sugars 7g Protein 2g Vitamin C 1.2mg 6% Calcium 30.3mg 2% Iron 0.7mg 4% Potassium 68mg 1% Folate, total 20.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.