Lowfat Cocoa Zucchini Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1-1/2 cups flour1 cup whole wheat flour1 cup sugar1/4 cup cocoa powder2 t baking powder1/4 t salt (optional)1 t ground cinnamon1 cup 1% buttermilk 2 cups packed shredded unpeeled zucchini3 egg whites2 t vanilla extract1/2 cup dark raisins or chopped walnuts (I used craisins)3 T powdered sugar (optional)
1. Combine the flours, sugar, cocoa, baking powder, baking soda, salt, and cinnamon, and stir to mix well. Stir in the buttermilk, zucchini, egg whites, and vanilla extract. Fold in the raisins or walnuts.
2. Coat a 9x13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350F for about 35 minutes, or until a toothpick comes out clean. Cool to room temperature.
3. Sift the powdered sugar over teh cake and cut into squares.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CALICAT1977.
2. Coat a 9x13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350F for about 35 minutes, or until a toothpick comes out clean. Cool to room temperature.
3. Sift the powdered sugar over teh cake and cut into squares.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user CALICAT1977.
Nutritional Info Amount Per Serving
- Calories: 149.0
- Total Fat: 0.6 g
- Cholesterol: 0.8 mg
- Sodium: 118.8 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.9 g
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