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Recipes - Zucchini Chocloate Chip Snack Cake

Recipe Name

Zucchini-Chocloate Chip Snack Cake

Submitted by

Guest

Recipe Description

Low Carb Cooking

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	40	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1 3/4	cups unsifted, dipped	cake flour
1 1/2	teaspoons	baking powder
1/2	teaspoon	baking soda
1 1/2	teaspoons	cinnamon, ground
1/4	teaspoon	salt
2	large	eggs
2	tablespoons	Splenda Brown Sugar Blend
2	teaspoons	Splenda Brown Sugar Blend
1	container (4 oz)	non fat yogurt
1/3	cup	canola oil
2	teaspoons	vanilla extract
1 1/2	cup, chopped	zucchini, shredded
3/4	cup	chocolate chips, semisweet

Steps

Sequence	Step

1	Pre-Heat the oven to 350 Line a 8 x 8 pan with aluminum foil, leaving extra fold over 2 opposite edges to use as handles after the cake is baked. Coat the foil with cooking spay In large bowl,combine the flour, baking powder, baking soda, cinnamon and salt. In medium bowl , with a wire whisk, beat eggs, brown sugar, yogurt, oil and vanilla extract until smooth. Stir in the zucchini and chocolate chips. Add the zuchinni mixture to the flour mixture and stir just until blended. Scrape into the prepared pan. Bake 40 minutes or until the cake is springy to the touch and a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 30 minutes. Remove from the pan using the foil handles. Discard foil and coll completely on the rack.

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