Chocolate Zucchini Cake (Diabetic Friendly)
Created by Mikekey on November 13, 2013
- Servings: 15
- Prep Time: 15m
- Cook Time: 35m
- Recipe #11117
Ingredients
- 2 cups zucchini, finely grated ( about 2 medium, 6-inch-long, unpeeled)
- 1/2 cup oil (canola oil)
- 2 large 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 granulated 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 ground cinnamon
How to Make
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Step 1: Preheat oven to 350°F. Spray a 9 x 13 baking pan with nonstick cooking spray.
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Step 2: In a large bowl, combine the first seven ingredients and mix well.
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Step 3: Add remaining ingredients and stir until well blended.
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Step 4: Pour into prepared pan.
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Step 5: Bake for 30–35 minutes, until an inserted toothpick comes out clean.
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Step 6: Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).
Nutritional Facts
- Serving Size: 1 (88.9 g)
- Calories 200.9
- Total Fat - 9.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 29.6 mg
- Sodium - 300.1 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 1.8 g
- Sugars - 8.9 g
- Protein - 4.4 g
- Calcium - 56.4 mg
- Iron - 0.9 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg