Sugar Free Chocolate Zucchini Cake

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Sugar Free Chocolate Zucchini Cake

 

vegetable cooking spray

3 cups (420 g) all-purpose flour

1/2 cup (9.5 g) Sugar Twin Spoonable

1/2 cup (9.5 g) unsweented cocoa powder

1 tablespoon (15 ml) baking powder

2 teaspoons (10 ml) baking soda

2 teaspoons (10 ml) ground cinnamon

1/2 teaspoon (2.5 ml) ground cloves

1/2 teaspoon (2.5 ml) cream of tartar

1/2 teaspoon salt

12 tablespoons (150 g) reduced-fat margarine, melted

1/2 cup (120 ml) liquid egg substitute

1/2 cup (115 g) light sour cream

1 cup (240 ml) 2% low-fat milk

2 teaspoons (10 ml) vanilla extract

6 large egg whites, beaten until soft peaks form

3/4 pound (360 g) zucchini, unpeeled, trimmed, and

shredded

 

Preheat oven to 350 F (180 C), Gas Mark 4.

Lightly coat two 8X8-inch (20X20-cm) metal baking pans

with cooking spray.

In a medium bowl, sift together the flour, SugarTwin,

cocoa, baking powder, baking soda, cinnamon, cloves,

cream of tartar, and salt.

In a large bowl, beat together the melted margarine,

egg substitute, sour cream, milk, and vanilla.

Gradually stir in the sifted dry ingredients.

Mix until smooth.

Stir in zucchini and gently fold in beaten egg whites.

Divide the batter evenly between the prepared pans.

Bake for 45 to 55 minutes, until a wooden pick inserted in

center comes out clean.

Completely cool in pan on a wire rack.

Wrap and freeze one cake; refrigerate second cake

for up to 3 days.

 

 

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