No Fat Chocolate Zucchini Cake
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Description: Inspired by a classic recipe from ItsJustMe, this No Fat Chocolate Zucchini Cake has been lovingly modified to be both healthy and delicious! This delightful snack cake is perfect for any time of day and is so subtly nutritious that no one will ever suspect there’s zucchini in it. Ideal for breakfast, brunch, or a sweet treat, it’s incredibly easy to make and budget-friendly, making it a great option for families and gatherings alike.
Recipe Category: Breakfast
Keywords: Dessert, Vegetable, Low Cholesterol, Healthy, Kid Friendly, Brunch, Less than 60 Minutes, For Large Groups, Beginner Cook, Easy, Inexpensive
Ingredients
- 6 egg whites
- 1 cup applesauce
- 1 cup granulated sugar
- 1/2 cup Splenda Sugar Blend for Baking
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeeze out excess moisture)
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- Powdered sugar (optional, for dusting)
Instructions
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Preheat Oven: Begin by preheating your oven to 350°F (175°C). This step ensures that your cake will bake evenly and come out perfectly fluffy.
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Prepare Wet Ingredients: In a large mixing bowl, combine the egg whites, applesauce, granulated sugar, and Splenda Sugar Blend for Baking. Use a hand mixer or whisk to beat the mixture until it’s well blended and slightly frothy. Add in the vanilla extract and mix thoroughly.
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Incorporate Zucchini: Gently fold the grated zucchini into the wet mixture. Make sure the zucchini is evenly distributed throughout the mixture.
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Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, and baking powder. This step helps to evenly distribute the leavening agents and spices throughout the flour.
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Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently but thoroughly until you have a smooth batter. Be careful not to over-mix, as this can affect the cake’s texture.
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Prepare Baking Pan: Lightly spray a 9 x 13-inch baking pan or two loaf pans with non-stick cooking spray. Pour the batter into the prepared pan(s), spreading it out evenly.
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Bake: Place the pan in the preheated oven. Bake the cake in the 9 x 13 pan for about 35 minutes, or until a toothpick inserted into the center comes out clean. If using loaf pans, bake for approximately 1 hour. Keep an eye on the cake towards the end of the baking time to prevent over-browning.
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Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If desired, sift a light dusting of powdered sugar over the top for a touch of sweetness and visual appeal.
Yield: This recipe makes 16 servings, making it perfect for sharing with friends and family!
Nutritional Information (per serving):
- Calories: 170.7
- Fat Content: 0.8 g
- Saturated Fat Content: 0.3 g
- Cholesterol Content: 0 mg
- Sodium Content: 257.2 mg
- Carbohydrate Content: 38.4 g
- Fiber Content: 2.5 g
- Sugar Content: 16 g
- Protein Content: 4.3 g
Enjoy your No Fat Chocolate Zucchini Cake, a guilt-free indulgence that’s packed with hidden veggies and delightful chocolatey flavor! 🎂🍫
