Chocolate Zucchini Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
160
protein 
2 g
sodium 
108 mg
carbohydrates 
24 g
fat 
7 g
fiber  
1 g
cholesterol 
9 mg
Servings 
16
Ingredients 

1 cup all-purpose flour
¼ cup cocoa
½ tsp baking soda
½ tsp sea salt
¾ cup cane sugar
¼ cup unsalted butter
2 Tbsp canola oil
1 large egg white
½ tsp pure vanilla extract
2 Tbsp unsweetened apple sauce
¼ cup buttermilk
1 cup grated zucchini
½ cup semi-sweet chocolate chips
2 Tbsp powdered sugar

Instructions 
  1. Preheat oven to 325F. Lightly coat an 8-inch by 8-inch square cake pan with canola oil spray and lightly dust with cocoa powder.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
  3. In a large bowl, with a hand held mixer, beat together sugar, butter and oil until well blended. Add egg white and continue beating. Beat in vanilla and apple sauce.
  4. Stir dry ingredients into wet adding the buttermilk half way through. Mix in grated zucchini and chocolate chips. Pour batter into prepared pan.
  5. Bake for 25 to 30 minutes, or until a toothpick inserted in middle of cake comes out clean. Dust powdered sugar over top of cake and cut into 16 pieces.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.