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    You are in: Home / Recipes / Vegan Whole Wheat Zucchini Brownie Cake Recipe
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    Vegan Whole Wheat Zucchini Brownie Cake

    Vegan Whole Wheat Zucchini Brownie Cake. Photo by Ravenhood

    1/1 Photo of Vegan Whole Wheat Zucchini Brownie Cake

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    12 mins

    30 mins

    Ravenhood's Note:

    A chocolate zucchini dessert that sits between brownie and cake. A healthy, vegan treat for chocolate lovers! Another recipe from my crazy experiments in the kitchen!

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    Ingredients:

    Serves: 12

    Yield:

    pieces

    Units: US | Metric

    Dry Ingredients

    Wet Ingredients

    Directions:

    1. 1
      In one bowl, stir the dry ingredients together. In another bowl, mix the sugars with the margarine and vanilla extract until well combined, then stir in shredded zucchini (if your zucchini produces a lot of moisture after being shredded, squeeze out and discard some of the juice), walnuts and chocolate chips. Pour wet mixture into dry mixture and mix until just combined.
    2. 2
      Grease a 5 by 7 inch rectangular baking dish and pour the batter into it. Bake at 350F for about 30-40 minutes. Cut and let cool a dozen minutes before eating and taking out of baking dish. Store uneaten portions in fridge.

    Ratings & Reviews:

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    Nutritional Facts for Vegan Whole Wheat Zucchini Brownie Cake

    Serving Size: 1 (59 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 164.1
     
    Calories from Fat 51
    31%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 203.4 mg
    8%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 3.1 g
    12%
    Sugars 18.7 g
    75%
    Protein 2.9 g
    5%

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