Zutaten für No Fat Chocolate Zucchini Cake
- 2 large egg whites
- 1/2 cup unsweetened applesauce
- 1 cup granulated sugar
- Splenda Sugar Blend For Baking
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- All Purpose Flour
- Whole Wheat Flour
- Baking Cocoa
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- Cinnamon
- 1/2 teaspoon baking powder
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Zubereitung von No Fat Chocolate Zucchini Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9x5 inch loaf pans.
- In a large bowl, beat 2 large egg whites until frothy. Add 1/2 cup unsweetened applesauce, 1 cup granulated sugar, and 1 teaspoon vanilla extract. Beat until well combined.
- Gently stir in 2 cups grated zucchini.
- In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan(s).
- Bake for 35-40 minutes for a 9x13 inch pan, or 50-60 minutes for two loaf pans, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before dusting with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
63g
Fat
1g
Carbs
12g