Irresistible chocolate zucchini cake (Diabetic)

Ingredients:

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Method:

Preheat oven to 350�F. Spray a 9? x 13? baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30�35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).
Yield: 15 servings

Helpful Hints:

Preparation time: 8 minutes
Cooking time: 35 minutes
Serving size: 3" x 2 1/2" Square
Nutrition Facts
Per Serving:
Calories: 181
Carbohydrate: 20 g
Protein: 5 g
Fat: 9 g
Saturated fat: 1 g
Sodium: 268 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 2 fat
Carbohydrate choices: 1


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