Incredible Edible Egg | Chocolate Zucchini Bundt Cake

What You Need

2-1/4	cups all-purpose flour
1/4	cup unsweetened cocoa
2-1/2	tsp. baking powder
1-1/2	tsp. baking soda
1	tsp. ground cinnamon
1	tsp. salt
1	cup sugar
1/2	cup butter, softened
3/4	cup applesauce
4	EGGS
1	Tbsp. vanilla
2	cups shredded zucchini (about 2 small, 10 oz.)
	Powdered sugar

Here’s How

HEAT oven to 350°F. COAT bottom and sides of 9-to 12-cup fluted tube pan with cooking spray.
COMBINE flour, cocoa, baking powder, baking soda, cinnamon and salt into medium bowl.
BEAT sugar and butter in mixer bowl on medium speed until light and fluffy. BEAT in applesauce, eggs and vanilla. Reduce speed to low. ADD dry ingredients; beat until blended. Gently STIR IN zucchini.
POUR batter into prepared pan. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack for 10 minutes. LOOSEN cake from sides of pans with thin knife. Gently SHAKE cake from pan onto serving plate. DUST with powdered sugar.

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Nutrition Information

Per Serving

Good source: protein, folate, and iron

calories: 265
total fat: 10g
saturated fat: 6g
polyunsaturated fat: 1g
monounsaturated fat: 3g
cholesterol: 82mg
sodium: 459mg
carbohydrates: 40g
dietary fiber: 2g
protein: 5g
vitamin A: 366.8IU
vitamin D: 19.4IU
folate: 56.3mcg
calcium: 93.9mg
iron: 1.9mg
choline: 48.1mg

vitamin C: mg
vitamin E: IU
trans fat: g
sugars: g
potassium: mg
magnesium: mg
selenium: mcg
phosphorus: mg
vitamin B12: mcg
vitamin K: mcg
vitamin B6: mg
copper: mg
vitamin B1 - thiamin: mg
manganese: mg
zinc: mg
vitamin B2 - riboflavin: mg
vitamin B3 - niacin: mg
omega 3: g
omega 6: g

show full nutrition info [+]

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