Lowfat Cocoa Zucchini Cake

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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

Introduction

From the book Secrets of Fat-Free Baking From the book Secrets of Fat-Free Baking

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 16

Ingredients

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)

Directions

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.