Low Carb Chocolate Zucchini Cake

Submitted by Chef #381453

"A diabetic variation of a chocolate cake recipe dating back to the 1980's. This has not been tested yet."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 24 slices
• Serves: 24

ingredients

• 1⁄4 cup margarine
• 1⁄4 cup shortening
• 1⁄2 cup vegetable oil
• 1 1⁄2 cups Splenda sugar substitute
• 1 egg
• 1 teaspoon vanilla
• 1⁄2 cup sour milk
• 2 1⁄2 cups flour
• 4 tablespoons cocoa
• 2 teaspoons baking soda
• 2 cups shredded zucchini
• 12 ounces semi-sweet chocolate chips

directions

1. Cream first four ingredients together with an electric mixer.
2. Add egg, vanilla, and sour milk, mixing until well-blended.
3. Sift dry ingredients and add.
4. Mix in zucchini last.
5. Spoon into greased and floured 9" x 13" pan and sprinkle top of cake with chocolate chips.
6. Bake at 325 for 45 to 50 minutes.