Wont Kill The Diet Chocolate Cinnamon Zucchini Cake Recipes

CHOCOLATE ZUCCHINI CAKE (DIABETIC FRIENDLY)

Steps:

• Preheat oven to 350°F
• Spray a 9 x 13 baking pan with nonstick cooking spray.
• In a large bowl, combine the first seven ingredients and mix well.
• Add remaining ingredients and stir until well blended.
• Pour into prepared pan.
• Bake for 30-35 minutes, until an inserted toothpick comes out clean.
• Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).

WON'T KILL THE DIET CHOCOLATE CINNAMON ZUCCHINI CAKE

Steps:

• Preheat oven to 325 degrees.
• Add the 1/2 tsp vinegar or lemon juice to the skim milk and set aside. You want the milk to curdle.
• Blend together the first 6 ingredients.
• Mix in the dry ingredients and then stir in the milk, batter will be somewhat thick.
• Fold in the shredded zucchini.
• Pour batter into a greased 9x13" cake pan.
• Sprinkle chocolate chips over the top of the cake batter.
• Bake at 325 degrees 40-50 minutes or until cake tests done.

CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
• Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
• Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
• Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
• While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
• If desired, sprinkle the top of the cake with cinnamon and sugar.

DIET CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees (or temperature recommended on cake mix box). Lightly grease two 8 or 9 inch round non-stick cake pans. Mix together cake mix, cocoa powder, eggs, oil, and water using electric mixer. Note: if mix looks too dry, add more applesauce or if mix looks too wet, hold back some water. Bake for recommended baking time on cake box. Do not overbake. Remove from oven and cool completely.
• Frosting: Over medium heat, combine pudding mix, skim milk, and cocoa powder. Bring to boil for 2 minutes, constantly stirring with spatula. Cool pudding to room temperature.
• Frost cake by placing first cake round on platter. Cut top of cake flat and remove any excess cake. Apply half of the frosting to the cake. Add second cake round to the spread frosting. Push down slightly so the pudding is visible between the layers. Add remaining frosting to top of cake, keeping it 1/2 inch away from edge of cake all the way around. Chill in refrigerator overnight. Note: the moisture from the frosting pudding mix will soak into the cakes and create a very moist, almost pudding-like consistency.
• This recipe was designed for Mother's Day for my wife who loves chocolate and can now eat all the chocolate cake she wants! By the way, this tastes amazing.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.