Breakfast

Chocolate Zucchini Bundt Cake is for Breakfast, Dessert.

Chocolate Zucchini Bundt Cake takes 20 minutes to prepare.

Chocolate Zucchini Bundt Cake takes 50 minutes to cook.

Chocolate Zucchini Bundt Cake makes 24 servings.

The ingredients for Chocolate Zucchini Bundt Cake are:

1c white flour
1c whole wheat flour
1/2 c oat bran
1/2 c cocoa powder
1/2 c ground flaxseed meal
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp cinnamon, ground
1/2 c water
1/2 c canola oil
2 eggs, large
1 1/2 c sugar
3c heaping, grated zucchini (about 17 oz)
1 tsp vanilla extract

Here is how you make Chocolate Zucchini Bundt Cake:

Preheat oven to 350*F. In a medium bowl, mix 2-3 Tbsp flaxseed meal with water and let sit until thickened. In a large bowl, mix flours, bran, remaining flaxseed, cocoa powder, sugar, cinnamon, baking powder and baking soda. In the medium bowl with the flaxseed-water mixture, bowl, add the eggs, oil, vanilla, grated zucchini and mix well. Add this mixture to the dry ingredients and stir until throughly mixed. Pour batter (it will be thick) into a oil-sprayed bundt pan. Bake 50-60 minutes, or until a toothpick inserted comes out clean. Cool 15 minutes in the pan, then turn over onto a cooling rack to finish cooling. 24 servings.Number of Servings: 24Recipe submitted by SparkPeople user SUSANCARRINGTON.

The nutritional information for Chocolate Zucchini Bundt Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 155.2

• Total Fat: 6.3 g
• Cholesterol: 18.2 mg
• Sodium: 139.9 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 2.6 g
• Protein: 2.9 g

The dietary needs meet for Chocolate Zucchini Bundt Cake is Low Fat