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Low-Fat Chocolate Zucchini Cake Recipe
Ingredients
non-stick cooking spray.
flour, for dusting pan.
1/3 cup fat-free mayonnaise
1/2 cup canola oil
1 3/4 cups granulated sugar
1 1/4 teaspoon vanilla
1 whole egg
2 egg whites
1/4 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cocoa
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup sour skim milk, or 3/4 cup skim milk , mixed with 1/2 tsp. lemon juice
2 cups shredded fresh zucchini
1/3 cup semisweet chocolate chips
2 tablespoons finely chopped pecans
Method
Heat oven to 325 degrees.
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 fat-free mayonnaise and the canola oil
Add the sugar and beat until it dissolves
Add the vanilla, whole egg, egg whites, 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 pick inserted in the center comes out clean.
Per serving: 270 calories, 9 4 grams fat (31 percent of calories), 4 grams protein; 43 grams carbohydrate, 0 7 gram dietary fiber, 14 milligrams cholesterol, milligrams sodium
