Making Thyme for Health · by Sarah Rotavera
Vegan Chocolate Zucchini Snack Cake
NUTRITION · PER SERVING50M COOK
CAL 7%·PRO 6%
CARBS 18G54% OF CAL
2G FIBER6G OTHER9G TOTAL SUGAR
FAT 6G43% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist vegan chocolate cake studded with zucchini and chocolate chips. A simple sheet cake that's perfect for snacking or dessert.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/2 cup tahini (or oil)
- 3/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 1 cup spelt flour (or whole wheat/all purpose)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini (after squeezed dry, about 1 large zucchini)
- 1/2 cup dairy-free chocolate chips
At a glance
PER SERVING · TIME 50M
CAL 7%·PRO 6%
CARBS 18G54% OF CAL
2G FIBER6G OTHER9G TOTAL SUGAR
FAT 6G43% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 160mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.