 
This moist yet light cake makes an elegant finale to a
meal.
Ingredients:
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/2 cup oil
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
1 tsp. Iemon juice
2/3 cup milk
2 cups grated zucchini
1 cup mini chocolate chips
2/3 cup dry Textured Vegetable Protein(TVP)
1 cup chopped walnuts (optional)
Glaze (optional):
2/3 cup powdered sugar
2 tsp. milk
Directions:
- Preheat the oven to 350°. Coat a bundt pan with cooking spray.
- Sift together the flour, cocoa powder, baking powder, and baking soda. Set
aside.
- With an electric mixer, beat the oil and sugar together in a large bowl.
Beat in the eggs, vanilla, and lemon juice.
- Beat about a third of the flour mixture into the sugar mixture. When it
is well mixed, beat in about half the milk. Continue alternately adding the
flour and milk mixtures, beating well after each addition.
- Fold in the grated zucchini, mini chocolate chips, dry TVP, and optional
walnuts
- Pour the batter into the prepared bundt pan. Bake for 55 to 60 minutes,
until a toothpick inserted into the cake comes out clean. Allow the cake to
cool in the pan for 10 minutes, then invert it onto a platter to cool completely
before slicing.
- If desired, combine the powdered sugar with the milk and drizzle it over
the cooled cake before slicing.
Makes 16 servings
Per serving: 296 calories, 7 grams protein (2.1 grams soy protein), 44 grams
carbohydrate, 12 grams fat (3.7 grams saturated)
Exchanges: 2 starch, 1 other carbohydrate, 2 fat
|
|
