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Ingredients
| margarine (oleo): 1/4 cup |
| multipurpose shortening: 1/4 cup |
| vegetable oil: 1/2 cup |
| Splenda: 1 1/2 cups |
| eggs: 1 |
| vanilla extract: 1 tsp |
| 2% milk: 1/2 cup (soured) |
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 4 Tbl |
| baking soda: 2 tsp |
| zucchini squash (grated): 2 cups (shredded) |
| semisweet chocolate chips: 12 oz |
Low Carb Chocolate Zucchini Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
24 serving(s)
Tags
- Cream first four ingredients together with an electric mixer.
- Add egg, vanilla, and sour milk, mixing until well-blended.
- Sift dry ingredients and add.
- Mix in zucchini last.
- Spoon into greased and floured 9" x 13" pan and sprinkle top of cake with chocolate chips.
- Bake at 325 for 45 to 50 minutes.