• 16servings
  • 60minutes
  • 263calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup packed brown sugar

  2. 1/2 cup granulated sugar

  3. 1/3 cup vegetable oil

  4. 1 medium ripe banana , mashed (1/3 cup)

  5. 1 teaspoon vanilla

  6. 2 large eggs

  7. 2 cups finely grated peeled zucchini

  8. 1/2 cup canned crushed pineapple, drained

  9. 2 cups all-purpose flour

  10. 1/3 cup unsweetened cocoa powder

  11. 1 1/2 teaspoons baking powder

  12. 1 1/2 teaspoons baking soda

  13. 1/3 cup semi-sweet chocolate chips

  14. 1/4 cup low-fat sour cream

  15. 1/3 cup light cream cheese , softened

  16. 1 cup icing sugar

  17. 1 tablespoon unsweetened cocoa powder

  18. 1 tablespoon low-fat milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F Spray a 12-cup Bundt pan with vegetable spray.

  2. Make cake: in a food processor, combine brown sugar, granulated sugar, oil, banana, vanilla and eggs; process the mixture until it is smooth. Add zucchini and pineapple; process the mixture just until everything is combined.

  3. In a bowl, stir together flour, cocoa, baking powder and baking soda. Stir the wet ingredients into dry ingredients until they are mixed. Stir in the chocolate chips and sour cream. Spoon the mixture into a prepared pan.

  4. Place the pan in the centre of the oven and bake 40 to 45 minutes or until a tester inserted in the centre comes out clean. Let the pan cool on a wire rack.

  5. Make icing: with an electric mixer or food processor, cream together cream cheese, icing sugar, cocoa and milk. Spread mixture over the cooled cake.


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