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URL:   http://www.diabetesselfmanagement.com/recipes/desserts/irresistible-chocolate-zucchini-cake/print/

Irresistible chocolate zucchini cake

Preparation time: 8 minutes
Cooking time: 35 minutes

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)

Preheat oven to 350°F. Spray a 9″ x 13″ 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 30–35 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
Serving size: 3" x 2 1/2" Square

Nutrition Facts

Per Serving:
  Calories: 181
  Carbohydrate: 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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