Chocolate Chocolate Zucchini Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Butter-flavored cooking spray1/2 cup fat free milk1/2 teaspoon white vinegar2 1/2 cups unbleached, all purpose flour1/4 cup cocoa powder1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon salt4 egg whites1 3/4 cups sugar1 cup fat free vanilla yogurt1 teaspoon vanilla extract2 cups grated zucchini3/4 cup mini chocolate chips
Preheat the oven to 350 degrees.
Spray a 13 x 9 x 2 inch glass dish or cake pan with non-stick spray.
In a medium measuring cup, stir together the milk and the vinegar.
Sift the flour, cocoa powder, baking soda, cinnamon, cloves and salt into a medium bowl.
In a large mixing bowl, using an electric mixer fitted with beaters, mix the egg whites with the sugar on low speed until they are well combined. Beat in the yogurt, vanilla and milk mixture until they are just thoroughly blended.
Gradually add the sifted flour mixture, stirring it in until it is blended. Then using a wooden spoon or spatula, mix in the zucchini until combined. Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the cake for 40-45 minutes or until a tester inserted in the center comes out dry (a few crumbs are okay). Remove the cake to a cooling rack. Allow it to cool for at least 30 minutes and cut it into 24 equal pieces. Serve immediately or store in an airtight plastic container in the refrigerator for up to 2 days. Makes 24 servings.
Each serving has: 135 calories, 3 g protein, 28 g carbohydrates, 2 g fat, 1 g saturated fat, trace cholesterol, less than 1 g fiber, 121 mg sodium.
Traditional Chocolate Chocolate Zucchini Cake has: 232 calories, 3 g protein, 28 g carbohydrates, 14 g fat, 4 g saturated fat, 26 mg cholesterol, 1 g fiber, 111 mg sodium
Number of Servings: 24
Recipe submitted by SparkPeople user KAMISKIX.
Spray a 13 x 9 x 2 inch glass dish or cake pan with non-stick spray.
In a medium measuring cup, stir together the milk and the vinegar.
Sift the flour, cocoa powder, baking soda, cinnamon, cloves and salt into a medium bowl.
In a large mixing bowl, using an electric mixer fitted with beaters, mix the egg whites with the sugar on low speed until they are well combined. Beat in the yogurt, vanilla and milk mixture until they are just thoroughly blended.
Gradually add the sifted flour mixture, stirring it in until it is blended. Then using a wooden spoon or spatula, mix in the zucchini until combined. Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the cake for 40-45 minutes or until a tester inserted in the center comes out dry (a few crumbs are okay). Remove the cake to a cooling rack. Allow it to cool for at least 30 minutes and cut it into 24 equal pieces. Serve immediately or store in an airtight plastic container in the refrigerator for up to 2 days. Makes 24 servings.
Each serving has: 135 calories, 3 g protein, 28 g carbohydrates, 2 g fat, 1 g saturated fat, trace cholesterol, less than 1 g fiber, 121 mg sodium.
Traditional Chocolate Chocolate Zucchini Cake has: 232 calories, 3 g protein, 28 g carbohydrates, 14 g fat, 4 g saturated fat, 26 mg cholesterol, 1 g fiber, 111 mg sodium
Number of Servings: 24
Recipe submitted by SparkPeople user KAMISKIX.
Nutritional Info Amount Per Serving
- Calories: 147.3
- Total Fat: 2.0 g
- Cholesterol: 0.5 mg
- Sodium: 111.2 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.9 g
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