Low Fat Chocolate Zucchini Cake Food

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).

LOW FAT CHOCOLATE ZUCCHINI CAKE

Steps:

• Blend applesauce and sugar.
• Add eggs, milk, vanilla, and beat well.
• Add sifted dry ingredients.
• Stir in zucchini.
• Pour into greased and floured 9x13 pan.
• Sprinkle with chocolate chips.
• Bake at 350 degrees for 40 to 45 minutes.

LOW FAT CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
• Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
• Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
• Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

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.

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
• Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
• Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
• Scoop batter into prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

LOW-FAT CHOCOLATE ZUCCHINI CAKE

Steps:

• Heat oven to 325. thoroughly coat a 13 by 9 by 2 inch baking pan with cooking spray. Dust with about 1 tablespoon of flour. Set aside. In a mixing bowl, beat the mayonnaise and the canola oil. Add the sugar and beat until the sugar dissolves. Add the vanilla, egg, salt, cinnamon and cocoa. In a separate bowl, combine the flour, baking powder and baking soda. Add the flour mixture to the mayonnaise mixture alternately with the sour skim milk. Beat just enough to combine ingredients, but do not overbeat. Stir the zucchini in by hand. Spread the batter in the prepared pan and sprinkle top evenly with the chocolate chips and pecans. Bake for 40 to 45 minutes or until a tooth pick inserted in the center comes out clean.

DIABETIC ZUCCHINI BREAD (LOW SUGAR, LOW CALORIE, LOW FAT )

Steps:

• Preheat oven 350 degrees.
• Grease and flour two medium loaf pans.
• In a bowl combine egg, brown sugar, sugar, apple sauce, and margarine.
• To bowl add baking powder, baking soda, cinnamon,nutmeg, salt, and vanilla.
• Add flour slowly.
• Add shredded carrots, zucchini and nuts.
• Beat mixture (by hand or mixer).
• Pour loaf into pans.
• Bake 45 mins or 'til toothpick comes out clean.

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.