Zucchini Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 large zucchini, finely grated (about 2 cups) 1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist 2 teaspoons ground cinnamon 1 large egg 2 large egg whites 3/4 cup plain nonfat yogurt 3/4 cup applesauce
Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.
Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean.
Number of Servings: 16
Recipe submitted by SparkPeople user BABILOT.
Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean.
Number of Servings: 16
Recipe submitted by SparkPeople user BABILOT.
Nutritional Info Amount Per Serving
- Calories: 150.9
- Total Fat: 2.1 g
- Cholesterol: 13.3 mg
- Sodium: 209.8 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.0 g
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