Chocolate Chocolate Zucchini Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 147.3
- Total Fat: 2.0 g
- Cholesterol: 0.5 mg
- Sodium: 111.2 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.9 g
View full nutritional breakdown of Chocolate Chocolate Zucchini Cake calories by ingredient
Introduction
Yummy! From Healthy Decadence with Devin Alexander(Discovery Channel). Yummy! From Healthy Decadence with Devin Alexander(Discovery Channel).Number of Servings: 24
Ingredients
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Butter-flavored cooking spray
1/2 cup fat free milk
1/2 teaspoon white vinegar
2 1/2 cups unbleached, all purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 egg whites
1 3/4 cups sugar
1 cup fat free vanilla yogurt
1 teaspoon vanilla extract
2 cups grated zucchini
3/4 cup mini chocolate chips
Directions
Preheat the oven to 350 degrees.
Spray a 13 x 9 x 2 inch glass dish or cake pan with non-stick spray.
In a medium measuring cup, stir together the milk and the vinegar.
Sift the flour, cocoa powder, baking soda, cinnamon, cloves and salt into a medium bowl.
In a large mixing bowl, using an electric mixer fitted with beaters, mix the egg whites with the sugar on low speed until they are well combined. Beat in the yogurt, vanilla and milk mixture until they are just thoroughly blended.
Gradually add the sifted flour mixture, stirring it in until it is blended. Then using a wooden spoon or spatula, mix in the zucchini until combined. Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the cake for 40-45 minutes or until a tester inserted in the center comes out dry (a few crumbs are okay). Remove the cake to a cooling rack. Allow it to cool for at least 30 minutes and cut it into 24 equal pieces. Serve immediately or store in an airtight plastic container in the refrigerator for up to 2 days. Makes 24 servings.
Each serving has: 135 calories, 3 g protein, 28 g carbohydrates, 2 g fat, 1 g saturated fat, trace cholesterol, less than 1 g fiber, 121 mg sodium.
Traditional Chocolate Chocolate Zucchini Cake has: 232 calories, 3 g protein, 28 g carbohydrates, 14 g fat, 4 g saturated fat, 26 mg cholesterol, 1 g fiber, 111 mg sodium
Number of Servings: 24
Recipe submitted by SparkPeople user KAMISKIX.
Spray a 13 x 9 x 2 inch glass dish or cake pan with non-stick spray.
In a medium measuring cup, stir together the milk and the vinegar.
Sift the flour, cocoa powder, baking soda, cinnamon, cloves and salt into a medium bowl.
In a large mixing bowl, using an electric mixer fitted with beaters, mix the egg whites with the sugar on low speed until they are well combined. Beat in the yogurt, vanilla and milk mixture until they are just thoroughly blended.
Gradually add the sifted flour mixture, stirring it in until it is blended. Then using a wooden spoon or spatula, mix in the zucchini until combined. Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the cake for 40-45 minutes or until a tester inserted in the center comes out dry (a few crumbs are okay). Remove the cake to a cooling rack. Allow it to cool for at least 30 minutes and cut it into 24 equal pieces. Serve immediately or store in an airtight plastic container in the refrigerator for up to 2 days. Makes 24 servings.
Each serving has: 135 calories, 3 g protein, 28 g carbohydrates, 2 g fat, 1 g saturated fat, trace cholesterol, less than 1 g fiber, 121 mg sodium.
Traditional Chocolate Chocolate Zucchini Cake has: 232 calories, 3 g protein, 28 g carbohydrates, 14 g fat, 4 g saturated fat, 26 mg cholesterol, 1 g fiber, 111 mg sodium
Number of Servings: 24
Recipe submitted by SparkPeople user KAMISKIX.