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Chocolate Zucchini Cake

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Chocolate Zucchini Cake

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices
Calories 251kcal

Ingredients

Cake:

  • 1 (15.25 ounce) package Betty Crocker Super Moist Devil’s Food Cake
  • 2 eggs
  • 1 cup water
  • 75 grams chocolate protein powder
  • 1 1/2 cups grated zucchini don’t squeeze out extra liquid

Glaze:

  • 1/4 cup I Can’t Believe It’s Not Butter Light melted
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Spray a 9×13- inch baking pan with nonstick cooking spray; set aside.
  • In a large mixing bowl, combine cake mix, eggs, water, protein powder and zucchini until well combined.
  • Spread batter in prepared pan and bake for 28- 30 minutes or until an inserted toothpick comes out clean. Remove cake from the oven and let cool.
  • Whisk together all glaze ingredients until smooth and spread on top of cake. Refrigerate and cut into 12 pieces before serving.

Notes

MFP: MFF Chocolate Zucchini Cake
September 2021

Nutrition

Serving: 3.2ounces | Calories: 251kcal | Carbohydrates: 39.1g | Protein: 7.5g | Fat: 7.2g
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