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Makeover Chocolate Zucchini Cake Recipe
Makeover Chocolate Zucchini Cake Recipe photo by Taste of Home

Makeover Chocolate Zucchini Cake Recipe

Read Reviews (3)
4.5 3
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 14 servings

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1/4 cup corn syrup
  • 3 ounces unsweetened chocolate, melted and cooled
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups shredded zucchini, squeezed dry
  • 1/2 cup finely chopped nuts
  • 1 teaspoon confectioners' sugar

Nutritional Facts

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.

Directions

  1. In a large bowl, beat the first eight ingredients until smooth. Combine the flour, baking powder, baking soda and salt; gradually add to the egg mixture and mix just until combined. Fold in zucchini and nuts.
  2. Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar. Yield: 14 servings.
Originally published as Makeover Chocolate Zucchini Cake in Light & Tasty June/July 2002, p49

Nutritional Facts

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.

Reviews for Makeover Chocolate Zucchini Cake(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 13, 2010

I used a little more Zucchini they it asked for, maybe to much will try it again

MY REVIEW
Reviewed Aug. 31, 2009

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.

MY REVIEW
Reviewed Aug. 18, 2009

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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