Ingredients for Chocolate Zucchini Cake Diabetic Friendly
- Zucchini
- Canola Oil
- Eggs
- Egg White
- Unsweetened Applesauce
- Skim Milk
- Vanilla
- All Purpose Flour
- Splenda Granular
- White Sugar
- Unsweetened Cocoa Powder
- Salt
- Baking Soda
- Baking Powder
- Cinnamon
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How to Make Chocolate Zucchini Cake Diabetic Friendly
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups whole wheat flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, combine the wet ingredients: 2 large eggs, 1 cup unsweetened applesauce, ½ cup sugar substitute (e.g., erythritol or stevia), 1 teaspoon vanilla extract, and 2 cups grated zucchini.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting and slicing.
- Serve with a dollop of low-fat dairy-free whipped topping and fresh berries.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
32g
Fat
5g
Carbs
8g
