Lightened Rachel Ray Chocolate Zucchini Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients:24 muffin tins, greased even if they are non-stickoven preheated to 350.*Flour, white, 1.5 cup (remove)Baking Powder, 1.5 tsp (remove)Espresso 1 tsp (remove)Unsweetened cocoa powder , .5C +1tbsp. (I use dark)Salt, .25 tsp (remove)Granulated Sugar, .5 cup +1 tbsp.(remove)Egg, fresh, 2 large (remove)egg white, fresh, 2 large (remove)*Chobani 0% Greek Vanilla, 2 containers of 6 oz. ea.Applesauce, unsweetened, .33 cup (remove)Zucchini, 2cups, grated
1. In bowl, combine flour, cocoa, baking powder, espresso powder and salt.
2. In separate bowl, beat sugar, eggs and egg whites until pale in color (about 3 mins. at high speed). Whisk in applesauce.
3. Stir in flour mixture and ONE container of yogurt, adding about 1/2 cup at a time and stirring well before adding more.
4. Stir in zucchini
5. Transfer to pan and bake for 20- 25 mins. or until center is springy to touch and toothpick comes out of center with moist crumbs..
6. Serve after cooling for about 10 mins. and serve with dollop of greek yogurt.
Keep cake refrigerated after it cools. Tastes great reheated in toaster oven, or eaten cold as well! Freezes well.
Number of Servings: 24
Recipe submitted by SparkPeople user COUPONREEN23.
2. In separate bowl, beat sugar, eggs and egg whites until pale in color (about 3 mins. at high speed). Whisk in applesauce.
3. Stir in flour mixture and ONE container of yogurt, adding about 1/2 cup at a time and stirring well before adding more.
4. Stir in zucchini
5. Transfer to pan and bake for 20- 25 mins. or until center is springy to touch and toothpick comes out of center with moist crumbs..
6. Serve after cooling for about 10 mins. and serve with dollop of greek yogurt.
Keep cake refrigerated after it cools. Tastes great reheated in toaster oven, or eaten cold as well! Freezes well.
Number of Servings: 24
Recipe submitted by SparkPeople user COUPONREEN23.
Nutritional Info Amount Per Serving
- Calories: 69.9
- Total Fat: 0.7 g
- Cholesterol: 15.4 mg
- Sodium: 61.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.4 g
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