chocolate zucchini cake

Beat until smooth:
           1/2 c. soft butter     1/2 c. yogurt or sour cream
           2 tsp. vanilla
 Add in and mix well:
           2 c. sweetener       2 tsp. orange peel (opt)
           1/2 c. cocoa            1 tsp. cinnamon
 Beat 3 eggs until fluffy and add in, mixing well.
 Add in 2 c. packed, shredded raw zucchini.
 Add in:
           1 3/4-2 c. Summers Sprouted Spelt Flour
           2 1/2 tsp. baking powder
           1 c. chopped nuts (opt.)
  Pour into greased and floured 10″ bundt or tube pan, 2 layered-cake pans
          or 9 x 13″. Bake at 350 for 45-60 minutes or until knife comes out clean.
  Cool for 15 minutes before turning out of pans.

Chocolate Zucchini Cake

Ingredients
  

  • 1/2 c soft butter
  • 1/2 c yogurt or sour cream
  • 2 tsp vanilla
  • 2 c sweetener
  • 1/2 c cocoa powder
  • 1 tsp cinnamon
  • 3 eggs
  • 2 c packed, shredded raw zucchini
  • 2 1/2 tsp baking powder
  • 1 c chopped nuts (opt)

Instructions
 

  • Beat until smooth:  1/2 c. soft butter, 1/2 c. yogurt or sour cream, 2 tsp. vanilla
  • Add in and mix well: 2 c. sweetener, 2 tsp. orange peel (opt), 1/2 c. cocoa,  1 tsp. cinnamon
  • Beat 3 eggs until fluffy and add in, mixing well.
  • Add in 2 c. packed, shredded raw zucchini.
  • Add in:  1 3/4-2 c. Summers Sprouted Spelt Flour, 2 1/2 tsp. baking powder, 1 c. chopped nuts (opt.)
  • Pour into greased and floured 10" bundt or tube pan, 2 layered-cake pans  or 9 x 13". Bake at 350 for 45-60 minutes or until knife comes out clean
  • Cool for 15 minutes before turning out of pans.
0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon