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!

Ingredients

1⁄2   cup 

butter, softened

1⁄2   cup 

plain or vanilla non-fat Greek yogurt

1   cup 

granulated sugar

2   large 

eggs

1   tsp 

vanilla extract

1⁄2   cup 

low-fat buttermilk

2   small 

zucchini, trimmed and quartered

21⁄2   cups 

all-purpose flour

1⁄2   tsp 

ground cinnamon

1   tsp 

kosher or sea salt

1⁄4   cup 

unsweetened cocoa powder

1   tsp 

baking soda

1   tsp 

baking powder

1⁄4   cup 

brown sugar

3⁄4   cup 

walnuts

1⁄2   cup 

semi-sweet chocolate chips

INSTRUCTIONS

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.

NUTRITIONAL INFORMATION

• 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

VARIATIONS

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