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This cake has all the moistness and rich chocolate flavor of the original version but with fewer calories, fat and sugar.—Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe is:
Healthy
Nutritional Analysis: One piece equals 373 calories, 14 g fat (2 g saturated fat), 30 mg cholesterol, 311 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Makeover Chocolate Zucchini Cake in Light & Tasty June/July 2002, p49
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Reviewed on Sep. 13, 2010 by haleymwarren77
I used a little more Zucchini they it asked for, maybe to much will try it again
Reviewed on Aug. 31, 2009 by janetmsd
Lowfat Sugar-free Frosting8 oz. fat-free cream cheese1 package (4 serving size) sugar-free instant pudding mix1 cup milk8 oz. carton sugar-free whipped toppingBlend cream cheese and pudding mix; gradually add milk. Fold in whipped topping. Makes about 5 cups frosting.
Lowfat Sugar-free Frosting
8 oz. fat-free cream cheese
1 package (4 serving size) sugar-free instant pudding mix
1 cup milk
8 oz. carton sugar-free whipped topping
Blend cream cheese and pudding mix; gradually add milk. Fold in whipped topping. Makes about 5 cups frosting.
Reviewed on Aug. 18, 2009 by FryMeUp
I made this cake and it was wonderful. I used Splenda sugar, and various kinds of summer sqash. Now if I could only find a lowfat sugar free frosting
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