Dessert

Lowfat Cocoa Zucchini Cake is for Dessert.

Lowfat Cocoa Zucchini Cake takes 15 minutes to prepare.

Lowfat Cocoa Zucchini Cake takes 35 minutes to cook.

Lowfat Cocoa Zucchini Cake makes 16 servings.

The ingredients for Lowfat Cocoa Zucchini Cake are:

1-1/2 cups flour
1 cup whole wheat flour
1 cup sugar
1/4 cup cocoa powder
2 t baking powder
1/4 t salt (optional)
1 t ground cinnamon
1 cup 1% buttermilk
2 cups packed shredded unpeeled zucchini
3 egg whites
2 t vanilla extract
1/2 cup dark raisins or chopped walnuts (I used craisins)
3 T powdered sugar (optional)

Here is how you make Lowfat Cocoa Zucchini Cake:

1. Combine the flours, sugar, cocoa, baking powder, baking soda, salt, and cinnamon, and stir to mix well. Stir in the buttermilk, zucchini, egg whites, and vanilla extract. Fold in the raisins or walnuts.2. Coat a 9x13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 350F for about 35 minutes, or until a toothpick comes out clean. Cool to room temperature.3. Sift the powdered sugar over teh cake and cut into squares.Makes 16 servings.Number of Servings: 16Recipe submitted by SparkPeople user CALICAT1977.

The nutritional information for Lowfat Cocoa Zucchini Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 149.0

• Total Fat: 0.6 g
• Cholesterol: 0.8 mg
• Sodium: 118.8 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 2.2 g
• Protein: 3.9 g

The dietary needs meet for Lowfat Cocoa Zucchini Cake is Low Fat