Chocolate Zucchini Cake


1 cup (250 mL) all-purpose flour
¾ cup (175 mL) whole wheat flour
¼ cup (50 mL) ground flax
1 cup (250 mL) brown sugar
2/3 cup (150 mL) unsweetened cocoa powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) baking powder
½ tsp (2.5 mL) salt
1 tsp (5 mL) ground cinnamon
4 eggs
¾ cup (175 mL) canola oil
¾ cup (175 mL) unsweetened applesauce
3 cups (750 mL) grated zucchini
¾ cup (175 mL) chopped walnuts (optional)


Preheat oven to 350°F (175°C). Grease and flour a Bundt pan; set aside. In a medium bowl, stir together the flour, flax, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, oil and applesauce; mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool cake completely before adding your favourite frosting.

Makes 12-14 servings.
Tip: Bake in a 9x13-inch baking pan at 350°F (175°C) for 50-55 minutes.

Nutrients per serving:

Calories: 263.2
Carbohydrates: 33.3 g
Protein: 4.9 g
Fat: 13.8 g
Sodium: 315.8 g
Fibre: 3.1 g