Chocolate Zucchini Cake (Diabetic Friendly) | How to make Chocolate Zucchini Cake (Diabetic Friendly)

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By Chef Gauri Varma
Created on 24th Nov 2016
  • Chocolate Zucchini Cake (Diabetic Friendly), How to make Chocolate Zucchini Cake (Diabetic Friendly)
Chocolate Zucchini Cake (Diabetic Friendly)by Chef Gauri Varma
  • Chocolate Zucchini Cake (Diabetic Friendly) | How to make Chocolate Zucchini Cake (Diabetic Friendly) (1 likes)

  • 0 reviews
    Rate It!
  • By Chef Gauri Varma
    Created on 24th Nov 2016

About Chocolate Zucchini Cake (Diabetic Friendly)

A great way to use those extra zucchini. Low fat too! Serve with a dollop of low-fat nondairy topping and some fresh berries.

Chocolate Zucchini Cake (Diabetic Friendly), a deliciously finger licking recipe to treat your family and friends. This recipe of Chocolate Zucchini Cake (Diabetic Friendly) by Chef Gauri Varma will definitely help you in its preparation. The Chocolate Zucchini Cake (Diabetic Friendly) can be prepared within 10 minutes. The time taken for cooking Chocolate Zucchini Cake (Diabetic Friendly) is 35 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 15 people. The recipe details out how to make Chocolate Zucchini Cake (Diabetic Friendly) step by step. The detailed explanation makes Chocolate Zucchini Cake (Diabetic Friendly) so simple and easy that even beginners can try it out. The recipe for Chocolate Zucchini Cake (Diabetic Friendly) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chocolate Zucchini Cake (Diabetic Friendly) from BetterButter.

  • Prep Time10mins
  • Cook Time35mins
  • Serves15People
Chocolate Zucchini Cake (Diabetic Friendly)

Ingredients to make Chocolate Zucchini Cake (Diabetic Friendly)

  • 2 cups zucchini, finely grated (about 2 medium, 6-inch-long, unpeeled)
  • 1⁄2 cup canola oil
  • 2 Eggs
  • 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 granular (on any other sugar substitute you are used to)
  • 1⁄2 cup white sugar
  • 1⁄2 cup unsweetened cocoa powder (I use the dark kind)
  • 1⁄2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon cinnamon

How to make Chocolate Zucchini Cake (Diabetic Friendly)

  1. Preheat oven to 350°F
  2. Spray a 9 x 13 baking pan with nonstick cooking spray or butter lightly with your fingers
  3. In a large bowl, combine the first seven ingredients and mix well.
  4. Add remaining ingredients and stir until well blended.
  5. Pour into prepared pan.
  6. Bake for 30–35 minutes, until an inserted toothpick comes out clean.
  7. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).
My Tip: I like to use the water drained from the Zucchini, cook it down and use the natural sugar syrup to sweeten the dessert instead of sugar

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