Chocolate is a high phosphorous food but this recipe uses only a small amount. If using frozen zucchini, thaw first. To freeze, simply grate raw zucchini into bags and freeze in 2 cups (500 mL) portions.
½ cup
(125 ml) margarine
1 ¾ cup
(450 mL) sugar
2
eggs
1 tsp
(5 mL) vanilla
½ cup
+ 2 tbsp (150 mL) milk
1 tbsp
(15 mL) lemon juice
1 ½ cup
(375 mL) white flour
1 tsp
(5 mL) baking soda
4 tbsp
(60 mL) cocoa
½ tsp
(2 mL) salt
4 cups
(1000 mL) zucchini, grated fresh or frozen
½ cup
(125 mL) walnuts, chopped
- Cream margarine and sugar; add eggs and vanilla.
- Mix well. In a separate bowl, mix milk and lemon juice together and let sit for a few minutes.
- Mix dry ingredients: flour, cocoa, baking soda and salt.
- Fold flour mixture and milk mixture into creamed mixture alternatively.
- Fold in zucchini. Put in a 9” x 13” (23 cm x 33 cm) greased pan.
- Top with walnuts when out of the oven.
- Bake at 350°F (180°C) for 50 minutes or until toothpick comes out clean.
- Best served thoroughly cold.
Servings per recipe: 24
Serving size: 1 slice
1 1/2 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
The flavour is fine but it doesnt rise and the tecture is glue- like. Perhpas it needs baking powder?
Loved this cake, moist, tasty and freezes well in individual pieces. My changes to the recipe : 1) used 1 cup sugar & 3/4 cup Stevia 2) used reg. margarine but no salt 3) added 2 thin slices of very finely chopped ginger to the batter.
Thanks for sharing your recipe alterations! Glad you enjoyed the cake.