Chocolate Zucchini Cake Recipe
Diabetic Friendly Recipe
A moist Chocolate Zucchini Cake that does not need frosting. Make two, one for now, and one to freeze for later. Recipe courtesy of Sugar Twin Spoonable Sugar Replacement.
Vegetable cooking spray
3 cups all-purpose flour
1/2 cup Sugar Twin sweetener
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons reduced fat margarine, melted
1/2 cup liquid egg substitute
1/2 cup light sour cream
1 cup 2 percent low fat milk
2 teaspoons vanilla extract
6 large egg whites, beaten until soft peaks form
3/4 pound zucchini, unpeeled, trimmed, and shredded
Preheat oven to 350-degrees. Lightly coat two 8 X 8-inch metal baking pans with cooking spray. In a medium bowl, sift together the flour, Sugar Twin©, cocoa, baking powder, baking soda, cinnamon, cloves, cream of tartar, and salt.
In a large bowl, beat together the melted margarine, egg substitute, sour cream, milk, and vanilla. Gradually stir in the sifted dry ingredients. Mix until smooth. Stir in zucchini and gently fold in beaten egg whites.
Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, until a wooden pick inserted in center comes out clean. Completely cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second cake for up to three days.
Serving Size: 1/8th of cake
Calories: 171; Total >Fat: 7g; Saturated Fat: 1.9g; Carbohydrates: 23g; Cholesterol: 4mg; Sodium: 469mg; Fiber: 2g; Protein: 6g; Calories from fat: 34 percent
Exchanges: 1-1/2 carbohydrate (1-1/2 bread-starch), 1 fat
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