Chocolate Zucchini Cake Lite
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 181.4
- Total Fat: 0.5 g
- Cholesterol: 0.1 mg
- Sodium: 323.9 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 3.1 g
- Protein: 4.6 g
View full nutritional breakdown of Chocolate Zucchini Cake Lite calories by ingredient
Introduction
What to do with a giant zucchini? Make this yummy healthy chocolate cake. A generous piece is only 181 calories. What to do with a giant zucchini? Make this yummy healthy chocolate cake. A generous piece is only 181 calories.Number of Servings: 16
Ingredients
-
2.5 cup Flour, King Arthur Unbleached White Whole Wheat
8 tbsp Cocoa powder - Hershey's Special Dark
2.5 tsp Baking Powder
1.5 tsp Baking Soda
0.5 tsp Salt
1 tsp Cinnamon, ground
0.75 cup Applesauce, unsweetened
2 cup Granulated Sugar (can use baking sugar substitute to further reduce calorie count. )
0.75 cup Fat Free Egg Substitute
2 tsp Orange Peel
2 cup Zucchini (Grated) (by STEFANIE822)
0.33 cup great value fat free milk 0% fat
2 tsp Vanilla Extract or Almond Extract
Directions
Preheat oven to 350. Lightly grease and flour pan.
Combine flour cocoa, baking powder, baking soda, salt and cinnamon. Set aside. With mixer beat applesauce and sugar till blended. Add egg substitute 1/4 cup at a time beating well with each addition. with a spoon stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk in to the zucchini mixture.
Pour into greased and floured 10 inch tube pan of bundt pan. Bake at 350 for 1 hour and 15 minutes. Cool in pan for at least 15 minutes. Turn from pan and let cool thoroughly.
Option: Sprinkle with powdered sugar. Can be topped with fresh strawberries or light cherry pie filling and whipped cream
Serving Size: 1/16 of cake
Number of Servings: 16
Recipe submitted by SparkPeople user ZINGARRA.
Combine flour cocoa, baking powder, baking soda, salt and cinnamon. Set aside. With mixer beat applesauce and sugar till blended. Add egg substitute 1/4 cup at a time beating well with each addition. with a spoon stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk in to the zucchini mixture.
Pour into greased and floured 10 inch tube pan of bundt pan. Bake at 350 for 1 hour and 15 minutes. Cool in pan for at least 15 minutes. Turn from pan and let cool thoroughly.
Option: Sprinkle with powdered sugar. Can be topped with fresh strawberries or light cherry pie filling and whipped cream
Serving Size: 1/16 of cake
Number of Servings: 16
Recipe submitted by SparkPeople user ZINGARRA.