Chocolate Zucchini Bread

Diabetic Chocolate Zucchini Cake

A moist chocolate cake that doesn't need frosting. Make two,
one for now, and one to freeze for later. (makes 16 servings)

vegetable cooking spray
3 cups (420 g) all-purpose flour
1/2 cup (9.5 g)Sugar Twin or Splenda
1/2 cup unsweented cocoa powder
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons reduced-fat margarine, melted
1/2 cup liquid egg substitute
1/2 cup light sour cream
1 cup 2% low-fat milk
2 teaspoons vanilla extract
6 large egg whites, beaten until soft peaks form
3/4 pound (360 g) zucchini, unpeeled, trimmed, and shredded

Preheat oven to 350°F. Lightly coat two 8X8-inch
(20X20-cm) metal baking pans with cooking spray.

In a medium bowl, sift together the flour, SugarTwin, cocoa,
baking powder, baking soda, cinnamon, cloves, cream of tartar,
and salt.

In a large bowl, beat together the melted margarine, egg
substitute, sour cream, milk, and vanilla.

Gradually stir in the sifted dry ingredients. Mix until smooth.
Stir in zucchini and gently fold in beaten egg whites.

Divide the batter evenly between the prepared pans. Bake for
45 to 55 minutes, until a wooden pick inserted in center comes
out clean.

Completely cool in pan on a wire rack. Wrap and freeze one
cake; refrigerate second cake for up to 3 days.

Per serving: 171 calories (34% calories from fat), 6 g protein,
7 g total fat (1.9 g saturated fat), 23 g carbohydrate,
2 g dietary  fiber, 4 mg cholesterol, 469 mg sodium

Diabetic exchanges:
1 1/2 carbohydrate (1 1/2 bread-starch), 1 fat