Low Carb Chocolate Zucchini Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A diabetic variation of a chocolate cake recipe dating back to the 1980's. This has not been tested yet. Ingredients:
1/4 cup margarine |
1/4 cup shortening |
1/2 cup vegetable oil |
1 1/2 cups splenda sugar substitute |
1 egg |
1 teaspoon vanilla |
1/2 cup sour milk |
2 1/2 cups flour |
4 tablespoons cocoa |
2 teaspoons baking soda |
2 cups shredded zucchini |
12 ounces semi-sweet chocolate chips |
Directions:
1. Cream first four ingredients together with an electric mixer.
2. Add egg, vanilla, and sour milk, mixing until well-blended.
3. Sift dry ingredients and add.
4. Mix in zucchini last.
5. Spoon into greased and floured 9 x 13 pan and sprinkle top of cake with chocolate chips.
6. Bake at 325 for 45 to 50 minutes.
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