CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)

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Chocolate Zucchini Cake (Diabetic Friendly) image

A great way to use those extra zukes. Low fat too! Serve with a dollop of low-fat nondairy topping and some fresh berries.

Provided by Outta Here

Categories     Dessert

Time 43m

Yield 15 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350°F
  • Spray a 9 x 13 baking pan with nonstick cooking spray.
  • In a large bowl, combine the first seven ingredients and mix well.
  • Add remaining ingredients and stir until well blended.
  • Pour into prepared pan.
  • Bake for 30-35 minutes, until an inserted toothpick comes out clean.
  • Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).

Nutrition Facts : Calories 197.6, Fat 8.6, SaturatedFat 1.1, Cholesterol 25.1, Sodium 294.9, Carbohydrate 26.8, Fiber 1.8, Sugar 8, Protein 4.7

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