Chocolate Pecan Zucchini Bundt Cake Recipe

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Chocolate Pecan Zucchini Bundt Cake
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Ingredients:

Directions:

  1. Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9265.34 Kcal (38792 kJ)
Calories from fat 5527.8 Kcal
% Daily Value*
Total Fat 614.2g 945%
Cholesterol 654.72mg 218%
Sodium 13934.06mg 581%
Potassium 6264.82mg 133%
Total Carbs 873.31g 291%
Sugars 366.36g 1465%
Dietary Fiber 78.23g 313%
Protein 125.11g 250%
Vitamin C 243.7mg 406%
Iron 46.7mg 259%
Calcium 2078.7mg 208%
Amount Per 100 g
Calories 363.77 Kcal (1523 kJ)
Calories from fat 217.03 Kcal
% Daily Value*
Total Fat 24.11g 945%
Cholesterol 25.71mg 218%
Sodium 547.07mg 581%
Potassium 245.96mg 133%
Total Carbs 34.29g 291%
Sugars 14.38g 1465%
Dietary Fiber 3.07g 313%
Protein 4.91g 250%
Vitamin C 9.6mg 406%
Iron 1.8mg 259%
Calcium 81.6mg 208%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 235.7
    Points
  • 258
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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