Lightened Rachel Ray Chocolate Zucchini Cake
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Lightened Rachel Ray Chocolate Zucchini Cake calories by ingredient
Introduction
By substituting the applesauce for oil, this recipe is instantly lightened up, just as moist, and has just 1g. of fat as opposed to the over 9 in the original. I also made it into 24 servings instead of 9. Additionally, I sometimes use 1/2 Splenda for baking and 1/2 sugar. This cuts down the sugar content and calorie content from what is listed for the recipe, but you can experiment. This also works well in a loaf. Increase baking time accordingly. Enjoy! By substituting the applesauce for oil, this recipe is instantly lightened up, just as moist, and has just 1g. of fat as opposed to the over 9 in the original. I also made it into 24 servings instead of 9. Additionally, I sometimes use 1/2 Splenda for baking and 1/2 sugar. This cuts down the sugar content and calorie content from what is listed for the recipe, but you can experiment. This also works well in a loaf. Increase baking time accordingly. Enjoy!Number of Servings: 24
Ingredients
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Ingredients:
24 muffin tins, greased even if they are non-stick
oven 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
Directions
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.
Member Ratings For This Recipe
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EWAGNEV493
