Monday, August 6, 2012

Chocolate Zucchini Bundt Cake

Delicious and very moist!

serves 16 ( 6 points +)

  • ½ c. Dannon Light and Fit vanilla yogurt
  • ½ c. unsweetened applesauce
  • 1-¾ c. sugar
  • 2 eggs
  • 1 T. vanilla
  • ½ c. low-fat buttermilk
  • 2 c. grated zucchini
  • 2-½ c. flour
  • ½ tsp. salt
  • ¼ c. baking cocoa
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • 1 c. chocolate chips
  • 1 T. powdered sugar

Mix all ingredients except for chocolate chips and powdered sugar in a mixing bowl. Add chocolate chips and stir until combined. Pour into a bundt pan coated with nonstick spray. Bake at 350 for 45-60 minutes or until a knife when inserted, comes out clean. Cool for 10 minutes in pan before inverting onto a serving platter. Cool completely. Sprinkle with powdered sugar.


  1. Do you think this would work using egg substitutes? Or do you need the eggs to help it rise?

    1. I think it would still work with egg substitute. Use 1/2 c.

  2. I just discovered your Blog and really like it. Although I am not following Weight Watchers now, I still use a lot of their recipes. Thanks for this blog. Millie


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