Tuesday, September 4, 2012

Chocolate Zucchini Cake - Light & Tasty

As it reads in my cookbook notes for this recipe...

"No one will ever suspect this cake is lighter in calories and fat." 

It's an awesome way to 'sneak' veggies into your family too! 

I use part xylitol (or Stevia in the raw could be used) for the sugar and make my own buttermilk by placing 1 tsp. vinegar in 1/2 c. measuring cup; add enough milk to fill; let stand 5 minutes. 

I think this could become your family's new favorite..any time of the year. As long as you keep zucchini in the freezer for the winter.

Don't let the length of the recipe intimidate you...it's worth every minute of your time to make this 'healthier option'. 


CHOCOLATE ZUCCHINI CAKE - LIGHT & TASTY

1-3/4 c. white sugar
(I used half xylitol)
1/2 c. canola oil
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 c. unsweetened applesauce 
1 tsp. vanilla extract
2-1/2 c. all purpose flour
(I love using white whole wheat)
1/2 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
2 c. zucchini, shredded
1 c. semisweet chocolate chips 
(My recipe for homemade sugar free choc chips is here)
1/2 c. pecans, chopped 

Preheat oven to 350. Spray 9" X 13" X 2" baking pan with cooking spray. 

In large bowl, beat sugar and oil on medium speed for 1 minute. Add egg, egg whites, applesauce and vanilla; beat 1 more minute. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended.  Stir in zucchini.

Pour into prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans; bake 10 - 15 minutes longer or until toothpick inserted near center comes out clean.  

Cool on a wire rack.  Top with chocolate frosting if desired, but it isn't necessary. 

Yield: 12 - 15 servings 

TIP: Since sugar substitutes bake faster, be sure to check it before the time alloted.