I started out trying to make healthy brownies and ended up with this moist and healthy chocolate cake!

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.

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  • Beat agave nectar, applesauce, raw sugar, eggs, sunflower oil, and vanilla extract together in a large bowl. Whisk all-purpose flour, cocoa powder, coconut flour, baking soda, and salt together in another bowl. Add flour mixture to applesauce mixture and stir until combined.

  • Fold zucchini and walnuts into applesauce mixture until batter is evenly-mixed. Spread batter into prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes.

Nutrition Facts

219 calories; protein 4.6g 9% DV; carbohydrates 40g 13% DV; fat 5.9g 9% DV; cholesterol 31mg 10% DV; sodium 369.5mg 15% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/23/2018
This turned out great. I subbed honey for the agave nectar and canola for the sunflower oil. Both tasted fine. I really felt like it needed a topping so I made a Cool Whip pudding frosting for it. It is very moist. I made half the recipe and put it in a round cake pan. Read More