Monday, July 6, 2015

Chocolate Zucchini Cake By BlenTec

Zucchini never tasted so good! This moist cake is sweet (but not too sweet) and is great for any chocolate lover. Don’t skimp on the crumb topping – it makes this cake!


12   cup 
butter, softened
12   cup 
plain or vanilla non-fat Greek yogurt
1   cup 
granulated sugar
2   large 
1   tsp 
vanilla extract
12   cup 
low-fat buttermilk
2   small 
zucchini, trimmed and quartered
212   cups 
all-purpose flour
12   tsp 
ground cinnamon
1   tsp 
kosher or sea salt
14   cup 
unsweetened cocoa powder
1   tsp 
baking soda
1   tsp 
baking powder
14   cup 
brown sugar
34   cup 
12   cup 
semi-sweet chocolate chips


  1. Pre-heat oven to 350° F.
  2. Add butter, yogurt, sugar, eggs, vanilla, buttermilk and zucchini to WildSide+ jar and secure lid. Select "Batters" cycle (if you don't have a "Batters" cycle, blend on a Medium to Medium-Low speed (speed 4) for 30 seconds).
  3. Add flour, cocoa powder, cinnamon, salt, baking soda and baking powder to jar and secure lid. Press "Pulse" 8-10 times until ingredients are incorporated.
  4. Pour batter into greased 9x13 non-stick pan.
  5. For crumb topping, add brown sugar and walnuts to clean WildSide+ jar and secure lid. Press "Pulse" 3-5 times until nuts are chopped to desired texture.
  6. Add brown sugar nut mix to chocolate chips and sprinkle evenly on top of cake.
  7. Bake for 40-45 minutes until done. Allow to cool for at least one hour before cutting.


  • Servings 20.0
  • Sodium 240 mg
  • Serving Size 1 slice
  • Carbohydrates 30 g
  • Calories 220
  • Fiber 1 g
  • Fat 10 g
  • Sugar 16 g
  • Saturated Fat 4.5 g
  • Protein 4 g
  • Cholesterol 30 mg


You can make this in the FourSide jar but it may take a little more blending. Dicing the zucchini into smaller pieces will help.

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