Chocolate Zucchini Cake (Diabetic Friendly) |
|
 |
Prep Time: 8 Minutes Cook Time: 35 Minutes |
Ready In: 43 Minutes Servings: 15 |
|
A great way to use those extra zukes. Low fat too! Serve with a dollop of low-fat nondairy topping and some fresh berries. Ingredients:
2 cups zucchini, finely grated (about 2 medium, 6-inch-long, unpeeled) |
1/2 cup canola oil |
2 eggs |
1 egg white |
1/2 cup unsweetened applesauce |
1 cup skim milk |
1 1/2 teaspoons vanilla |
2 1/2 cups all-purpose flour |
1 cup splenda granular |
1/2 cup white sugar |
1/2 cup unsweetened cocoa powder (i use the dark kind) |
1/2 teaspoon salt |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 350°F
2. Spray a 9 x 13 baking pan with nonstick cooking spray.
3. In a large bowl, combine the first seven ingredients and mix well.
4. Add remaining ingredients and stir until well blended.
5. Pour into prepared pan.
6. Bake for 30–35 minutes, until an inserted toothpick comes out clean.
7. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).
|
|