Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)
Preheat oven to 350¡ãF. Spray a 9¡å x 13¡å baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30¨C35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).
Yield: 15 servings.
Preparation time: 8 minutes.
Cooking time: 35 minutes.
Serving size: 3" x 2 1/2" Square.
Nutrition Facts Per Serving:
Calories: 181
Carbohydrates: 20 g
Protein: 5 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 268 mg
Fiber: 2 g
Exchanges per serving:
1 starch, 2 fat.
Carbohydrate choices:
1.