Whole Wheat Zucchini Cake sweetened with Splenda®)
Copyright 2007, Helen Sherburne, All Rights Reserved
Combine in large bowl & mix well:
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup sour skim milk (add 1 or 2 tsp lemon juice to milk to sour)
1 whole egg + 2 egg whites
2 cups shredded zucchini (skin included)
Combine in second large bowl:
2 1/2 cups whole wheat pastry flour
NOTE(regular whole wheat flour can be used, but results in a much coarser texture and stronger wheat taste)
4 tablespoons unsweetened cocoa powder
NOTE: (Ghirardelli® sweet cocoa powder can also be used with good results)
1 tablespoon instant coffee granules
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/3 cups Splenda®
3/4 cup chopped walnuts (reserve 1/4 cup for top of cake(s)
1/2 of a 12 oz pkg chocolate chips (reserve remainder for top of cake(s)
Make a well in the middle of the dry ingredients and pour the wet mixture into the well. Stir gently to mix. Pour batter into either one 9 x 13 inch pan OR two 8 or 9 inch pans sprayed with Pam® cooking spray. Sprinkle top(s) with remaining chocolate chips and remaining nuts.
Bake at 325º for about 50 minutes, checking at 45 minutes with toothpick or bamboo skewer. Cake is done when pick comes out clean. Do not over bake! Cool completely (if you can wait that long!) and cut small pans into 16 squares each.
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