Lowfat Cocoa Zucchini Cake

Lowfat Cocoa Zucchini Cake

3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Lowfat Cocoa Zucchini Cake calories by ingredient


From the book Secrets of Fat-Free Baking From the book Secrets of Fat-Free Baking
Number of Servings: 16


    1-1/2 cups flour
    1 cup whole wheat flour
    1 cup sugar
    1/4 cup cocoa powder
    2 t baking powder
    1/4 t salt (optional)
    1 t ground cinnamon
    1 cup 1% buttermilk
    2 cups packed shredded unpeeled zucchini
    3 egg whites
    2 t vanilla extract
    1/2 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.

Member Ratings For This Recipe

  • no profile photo

    So tasty! - 2/23/19

  • no profile photo

    THIS WAS OK, i agree it is very dense, but i think i will add more cocoa powder if i make it again - 9/16/09

  • no profile photo

    This was an OK recipe. It is very dense and more like a brownie. The flavor is good, just not what I was expecting. - 8/23/09