Irresistible Chocolate Zucchini Cake (Diabetic)

Ingredients:

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 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, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Method:

Preheat oven to 350¡ãF. Spray a 9¡å x 13¡å baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30¨C35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).
Yield: 15 servings.

Helpful Hints:

Preparation time: 8 minutes.
Cooking time: 35 minutes.
Serving size: 3" x 2 1/2" Square.

Nutrition Facts Per Serving:
 Calories:  181
Carbohydrates:  20 g
Protein:  5 g
Fat:  9 g
Saturated Fat:  1 g
Sodium:  268 mg
Fiber:  2 g
Exchanges per serving:
 1 starch, 2 fat.
Carbohydrate choices:
 1.


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