Rating: 1 stars
1 Ratings
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  • 1 star values: 1

Shredded zucchini and mashed banana replaces most of the fat in this moist and brownie-like chocolate cake.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary

prep:
20 mins
bake:
20 mins
total:
40 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

118 calories; fat 5g; carbohydrates 16g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 97.2IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 80mg; potassium 68mg; calcium 30.3mg; iron 0.7mg.
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