Cocoa Zucchini Cake (SF/LF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Cocoa Zucchini Cake (SF/LF) calories by ingredient
Introduction
Sugar free, low fat, high protein and DELICIOUS! The kids will never know they're eating veggies and no one else will know they're not eating wheat flour! Moist and yummy. Sugar free, low fat, high protein and DELICIOUS! The kids will never know they're eating veggies and no one else will know they're not eating wheat flour! Moist and yummy.Number of Servings: 16
Ingredients
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Vegetable cooking spray
1/2 cup flour
3/4 cup California almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup i can't believe it's not butter, softened
1/2 cup + 2 tablespoons Nature Sweet Crystals or other maltitol crystals
1 large egg
1/4 cup plus 1 tablespoon plain greek yogurt
1/2 teaspoon vanilla extract
1.5 cups shredded zucchini (peeled before shredding)
2 ounces (approx 4 heaping tablespoons) sugar free mini chocolate chips (or SF dark chocolate, chopped)
Directions
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.