a tale of two cakes, part 2

29 Sep

As promised, here is the lower point cake.

Low-fat Chocolate Zucchini Cake

  • 2/3 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 3 egg whites
  • 3/4 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • 2 cups unpeeled shredded zucchini
Preheat oven to 350 degrees.  Spray a 11×7 pan with non-stick spray.
Stir together sugars, vegetable oil and egg whites.  Add flours, cocoa, pumpkin pie spice, and baking soda.  Stir just until moistened.  It will be very thick.  Stir in zucchini.
Bake 45-50 minutes or until a toothpick comes out clean.
Recipe from
Using Weight Watcher’s Recipe Builder, the entire recipe has 64 points+.  12 servings= 5 pts+ each.

Posted by on September 29, 2011 in baking, points plus


Tags: , , , ,

2 responses to “a tale of two cakes, part 2

  1. veronicakaip

    October 2, 2011 at 3:08 pm

    I’m going to try this today. The other one looks delicious, but I have to go low-cholesterol as often as possible for the hubby. Love that this is made with egg whites!

  2. Tammy

    October 3, 2011 at 7:00 am

    I have had the privilege to taste both of the cakes and loved them both! You can’t go wrong with either one. The first cake is definitely an amazing dessert! It is rich and tasty. I love both of these cakes because you can sneak a healthy vegetable in without them knowing. The second, or lower fat cake, is equally delicious. It isn’t as rich and has more of a light chocolate flavor that my kids enjoyed.


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