Cocoa Zucchini Cake (SF/LF)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Vegetable cooking spray1/2 cup flour3/4 cup California almond flour1/4 cup unsweetened cocoa powder1/2 teaspoon baking soda1/4 teaspoon baking powder1/2 teaspoon cinnamon1/8 teaspoon salt1/4 cup i can't believe it's not butter, softened1/2 cup + 2 tablespoons Nature Sweet Crystals or other maltitol crystals1 large egg1/4 cup plus 1 tablespoon plain greek yogurt1/2 teaspoon vanilla extract1.5 cups shredded zucchini (peeled before shredding)2 ounces (approx 4 heaping tablespoons) sugar free mini chocolate chips (or SF dark chocolate, chopped)
Preheat oven to 350 degrees. Coat 8x8 inch baking pan with vegetable cooking spray and set aside.
In a medium bowl stir together the flour, almond flour, cocoa powder, soda, baking powder, cinnamon, and salt; set aside.
In a large bowl beat until light and fluffy the softened margarine and maltitol. Beat in the egg, yogurt, and vanilla.
Gradually stir in dry ingredients just until moistened. Batter will look dryer than cake batter at this point.
Fold in zucchini and chips.
Bake for 20-25 minutes or until tester comes out with moist crumbs. Do not overbake.
Allow to cool on wire rack.
Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user KGOELLER.
In a medium bowl stir together the flour, almond flour, cocoa powder, soda, baking powder, cinnamon, and salt; set aside.
In a large bowl beat until light and fluffy the softened margarine and maltitol. Beat in the egg, yogurt, and vanilla.
Gradually stir in dry ingredients just until moistened. Batter will look dryer than cake batter at this point.
Fold in zucchini and chips.
Bake for 20-25 minutes or until tester comes out with moist crumbs. Do not overbake.
Allow to cool on wire rack.
Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user KGOELLER.
Nutritional Info Amount Per Serving
- Calories: 99.9
- Total Fat: 6.4 g
- Cholesterol: 15.4 mg
- Sodium: 99.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.5 g
- Protein: 2.9 g
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