Diabetes Recipes

Chocolate Zucchini Cake

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Chocolate Zucchini Cake
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Nutrition Facts

Serving Size: 1 slice(s)

Makes: 8 Serving(s)


Amount Per Serving


Calories: 171


Total Fat: 7g


Saturated Fat: 1.9g


Cholesterol: 0mg


Sodium: 470mg


Total Carbohyrdates: 23g


Dietary Fiber: 2g


Protein: 6g


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About

Make this for: Snack

Category: Desserts

This Recipe Makes: 8 Serving(s)

Summary

A moist chocolate cake that doesn't need frosting. Make two, one for now, and one to freeze for later.

What you'll need

  • 1 med Vegetable cooking spray
  • 3 cup all-purpose flour
  • 1/2 cup Sugar Twin sweetener
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. salt
  • 12 tbsp. reduced-fat margarine, melted
  • 1/2 cup liquid egg substitute
  • 1/2 cup light sour cream
  • 1 cup 2% low-fat milk
  • 2 tsp. vanilla extract
  • 6 large egg whites, beaten until soft peaks form
  • 3/4 lb zucchini, unpeeled, trimmed, and shredded

Instructions

  • Step 1
    Preheat oven to 350-degrees. Lightly coat two 8 X 8-inch metal baking pans with cooking spray.
  • Step 2
    In a medium bowl, sift together the flour, Sugar Twin®, cocoa, baking powder, baking soda, cinnamon, cloves, cream of tartar, and salt.
  • Step 3
    In a large bowl, beat together the melted margarine, egg substitute, sour cream, milk, and vanilla. Gradually stir in the sifted dry ingredients. Mix until smooth. Stir in zucchini and gently fold in beaten egg whites.
  • Step 4
    Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, until a wooden pick inserted in center comes out clean. Completely cool in pan on a wire rack. Wrap and freeze one cake; refrigerate second cake for up to three days.

Diabetic Exchanges

  • Starch: 1 1/2
  • Fat: 1