Zucchini Carob Cake

Name: Zucchini Carob Cake
Yield: 4 servings
Ingredients: 2 1/2 cups whole wheat flour; 2 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1/2 cup carob powder (Chatfield brand); 1 teaspoon sea salt; 1 teaspoon cinnamon; 1/4 cup soft margarine; 2 teaspoons vanilla; 2 cups grated zucchini; 2 cups honey; 3 eggs; 1/3 cup milk

Vegetarian Dairy

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Ingredients

2 1/2 cups whole wheat flour ⓘ
2 1/2 teaspoons baking powder ⓘ
1 1/2 teaspoons baking soda ⓘ
1/2 cup carob powder (Chatfield brand) ⓘ
1 teaspoon sea salt ⓘ
1 teaspoon cinnamon ⓘ
1/4 cup soft margarine ⓘ
2 teaspoons vanilla ⓘ
2 cups grated zucchini ⓘ
2 cups honey ⓘ
3 eggs ⓘ
1/3 cup milk ⓘ

Instructions

Stir together dry ingredients.
Put remaining ingredients in a separate bowl and stir, then beat for three minutes.
Combine bowl mixture with dry ingredients.
Bake in a 9x12-inch greased pan at 350 degrees F for 35-40 minutes.
Test with toothpick.
Frost cake after it is cool.

Nutrition & Diet Analysis (per serving)

848 kcal 42% DV

Protein Fat Carbs

Macronutrients

Protein 7.9g 16% DV

Total Fat 31.6g 40% DV

Carbs 124.9g 45% DV

Fiber 3.4g 12% DV

Sugar 42.3g 85% DV

Electrolytes

Sodium 19600.8mg 100% DV

Potassium 403.5mg 9% DV

Cholesterol 67.3mg 22% DV

Vitamins & Minerals

Vitamin A 65.3mcg 7% DV

Vitamin C 8.6mg 10% DV

Vitamin D 0.4mcg 2% DV

Calcium 1701mg 100% DV

Iron 7.7mg 43% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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