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Chocolate Zucchini Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.9616
Energy (kCal)1966.445
Carbohydrates (g)125.8173
Total fats (g)146.8182
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200 degrees Celsius. | 2. Grease and lightly flour a round cake tin (I used a bundt tin). | 3. Cream butter and sugar together in a large bowl till light and creamy, then beat in eggs one at a time. | 4. Sift flour and cocoa together. | 5. Fold half the flour mix, half the zucchini& orange rind and half the milk into the creamed mixture, and mix till just combined. | 6. Repeat with remaining ingredients, and again mix till just combined. | 7. Place mixture into prepared cake tin. | 8. Bake for 50 minutes, or until cake is firm to touch and springs back when pressed by finger. | 9. Cool for 5 minutes in tin, then turn out onto cake rack to cool. | 10. Ice as required or simply enjoy as is. | 11. Delicious! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 185 g unsalted 1054.5 48.4515 32.9485 88.8
    sugar 1 cup raw 319.8 60.008 10.01 4.992
    egg 2 143.0 0.72 12.56 9.51
    self raising flour 1 1/2 1/2 used - - - -
    zucchini 1 1/2 cups grated 31.62 5.7846 2.2506 0.5952
    orange 2 teaspoons grated rind 3.525 0.8812 0.0705 0.009000000000000001
    cocoa 1/4 cup - - - -
    milk 3/4 cup used 414.0 9.972000000000001 4.122 42.912

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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