Dessert

Lowfat Chocolate Zucchini Cake is for Dessert.

Lowfat Chocolate Zucchini Cake takes several minutes to prepare.

Lowfat Chocolate Zucchini Cake takes several minutes to cook.

Lowfat Chocolate Zucchini Cake makes 24 servings.

The ingredients for Lowfat Chocolate Zucchini Cake are:

2 1/2 C. Flour
1/2 C. Cocoa Powder
2 1/2 tsp. Baking Powder
1 1/2 tsp. Baking soda
1 tsp. Salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 C. Plain nonfat yogurt
1/4 C. applesauce
2 C. Sugar
3/4 C. egg substitute
2 tsp. Vanilla
2 tsp. Orange Peel
2 C. Raw Zucchini, grated
1/2 C. Nonfat Milk
2 Tbs. Powdered Sugar

Here is how you make Lowfat Chocolate Zucchini Cake:

Preheat oven to 350. In large mixing bowl. combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. In another mixing bowl, combine remaining ingredients except powdered sugar. Stir the liquid mixture into the dry mixture, 1/3 at a time. Spray a Bundt pan with Pam, pour the batter into the pan, and bake for 1 hour. Remove from oven and let cool 15 minutes. Loosen the sides of the pan and turn out onto a serving platter. When completely cool, sprinkle a dusting of powdered sugar over the cake. Serve in thin slices. Makes 24 slices. .Number of Servings: 24Recipe submitted by SparkPeople user SLIMSISTA.

The nutritional information for Lowfat Chocolate Zucchini Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 134.3

• Total Fat: 0.7 g
• Cholesterol: 0.2 mg
• Sodium: 247.5 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 1.2 g
• Protein: 3.1 g