Chocolate Zucchini Cake (Diabetic Friendly)
A great way to use those extra zukes. Low fat too! Serve with a dollop of low-fat nondairy topping and some fresh berries.
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INGREDIENTS
Nutrition- 2
- 1⁄2cup canola oil
- 2
- 1egg white
- 1⁄2
- 1cup skim milk
- 1 1⁄2teaspoons vanilla
- 2 1⁄2cups all-purpose flour
- 1cup Splenda granular
- 1⁄2cup white sugar
- 1⁄2cup unsweetened cocoa powder (I use the dark kind)
- 1⁄2teaspoon salt
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1⁄2teaspoon cinnamon
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DIRECTIONS
- Preheat oven to 350°F
- Spray a 9 x 13 baking pan with nonstick cooking spray.
- In a large bowl, combine the first seven 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).
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