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Chocolate Zucchini Cake Recipe for Diabetics

Chocolate Zucchini Cake Recipe for Diabetics

Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!
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Ingredients

Preparation time:
8 minutes
Cooking time:
35 minutes.

Directions

Yield:
15 servings

Serving size:
3" x 2 1/2" Square

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).

Nutrition Information:

Calories: 181 calories, 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.

Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.

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