I don’t know about you, but our garden is winding down. I love to have the fresh garden vegetables all summer, but there comes a point when I get tired of it (particularly of the 1 billion cherry tomatoes when my husband doesn’t eat them). So, I’m always a little bit glad to see the garden slow down and not have to come up with any new recipes for cherry tomatoes, squash, zucchini, eggplant, and whatever else I might have growing like mad. But I wanted to give one last recipe a try. Actually, I wanted to create on last recipe. One of my favorite cakes is the Texas sheet cake. I love the flavor and texture of that cake, it’s rich but not too sweet and the frosting is just delicious. There are two problems with it – it’s dry when I make it gluten free, and it’s not exactly healthy. So, I thought I’d try a gluten free healthy makeover version. And it was definitely a success! Chocolate zucchini cakes are always really nice and moist, and applesauce is a great way to replace oil or butter in a cake (ONLY cakes and quick breads, not everything). So, I got to work. I found a very low sugar frosting recipe (not quite the same, but seriously amazing). I think adding the zucchini and the applesauce really makes a difference when it’s gluten free. Quite often, I find that if I’m not really careful, my gluten free cakes tend to turn out a little drier than I like. This one was perfect. And if you don’t need gluten free, just substitute a plain wheat flour, cup for cup.
- 1 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1/2 cup fat free sour cream
- 2 3/4 cup gluten free flour
- 3/4 cup cocoa powder
- 3 cups grated zucchini
- 1/2 cup dark chocolate chips
- 4 Tbsp nonfat milk
- 1/2 cup non fat Greek yogurt
- 4 Tbsp cocoa powder
- Preheat the oven to 325 degrees F. Lightly grease a 9x13 inch baking dish and set aside.
- Beat together the applesauce and sugar.
- Add the vanilla, baking soda, baking powder, salt, and eggs.
- Alternate the sour cream and flour, mixing well after each addition.
- Mix in the cocoa powder until well combined.
- Fold in the zucchini.
- Spread the batter evenly into the prepared pan.
- Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool before frosting.
- While the cake is cooling, prepare the frosting.
- Melt the chocolate chips in a microwave safe bowl or double boiler.
- Add the milk, yogurt and cocoa powder.
- Stir until the frosting is smooth.
- Pour the frosting over the cooled cake.
- Refrigerate until serving.
Entire recipe makes 16 servings
Serving size is 1 piece (about 2 inches square)
Each serving = 7 Smart Points
PER SERVING: 195calories; 5.3g fat; 2.3g saturated fat; 33.6g carbohydrate; 16.2g sugar; 7.8g protein; 4.7g fiber