I've taken my old chocolate zucchini cake recipe, cut out almost all of the bad stuff and loaded it up with so many fruits and vegetables that it's more like a baked salad than a cake. The funny thing is that it turned out so moist and tasty that you'll find yourself fighting with the kids for the last piece. Try it once and you'll be a believer too!
Ingredients
- 2.5 cups whole wheat flour
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoons baking powder
- 0.5 teaspoons ground cloves
- 2 eggs
- 1 cup sugar
- 0.5 cups unsweetened applesauce
- 0.5 cups vegetable oil
- 0.75 cups apple juice concentrate , thawed
- 1 teaspoon vanilla extract
- 0.5 cups milk
- 2 cups shredded , unpeeled zucchini
- 0.5 cups shredded carrot
- 1 cup chopped raisins
- 0.33 cups chopped dates
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
-
2
Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
-
3
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.
Nutrition Facts
Per serving
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