Fat Free Chocolate Zucchini Cake Recipes

FAT-FREE CHOCOLATE ZUCCHINI CAKE RECIPE

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick spray. 2. Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl. Combine the milk, applesauce, egg substitute, and vanilla in another bowl. Add the milk mixture to the flour mixture. Add the zucchini and stir until just blended. 3. Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cake in the pan on a rack 10 minutes; remove from pan and cool completely on rack. Cut into 24 pieces. PER SERVING (1 piece): 85 Cal, 0 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 92 mg Sod, 19 g Carb, 1 g Fib, 2 g Prot, 20 mg Calc. POINTS value: 2. TIP One large zucchini (about 8 ounces) will yield about 2 cups grated zucchini.

CHOCOLATE ZUCCHINI CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
• In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)

Steps:

• 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).

LOWER FAT CHOCOLATE ZUCCHINI CAKE

Steps:

• Heat oven to 350°.
• Combine and beat egg whites, applesauce, sugar and vanilla extract.
• Stir in the zucchini.
• Mix all of the dry ingredients and add to wet mixture and mix very well.
• Pour into a sprayed 9 x 13 pan or into 2 sprayed loaf pans.
• Bake 9 x 13 for about 35 minutes in preheated oven until done, or 2 loaves about an hour.
• Sift powdered sugar over, if desired.

NO FAT CHOCOLATE ZUCCHINI CAKE

Steps:

• Heat oven to 350°.
• Combine and beat egg whites, applesauce, sugar and vanilla extract.
• Stir in the zucchini.
• Mix all of the dry ingredients and add to wet mixture and mix very well.
• Pour into a sprayed 9 x 13 pan or into 2 sprayed loaf pans.
• Bake 9 x 13 for about 35 minutes in preheated oven until done, or 2 loaves about an hour.
• Sift over powdered sugar, if desired.