Make your chocolate healthier – add Zucchini!!



This little snack cake isn’t overly sweet, and has a wonderful moistness from the zucchini.  Topped with orange-scented cream, it’s the perfect afternoon pick-me-up while sipping your latte.




Vegetable cooking spray
1/2 cup flour
3/4 cup almond flour – such as Bob’s Red Mill brand
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup butter, softened
1/2 cup + 2 tablespoons Whey Low Granular (or sugar if not watching carbs)
1 large egg
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1 cup shredded zucchini
2 ounces sugar free dark, or 70% cacao chocolate, chopped

Preheat oven to 350 degrees. Coat 8×8 inch baking pan with vegetable cooking spray and set aside.

In a medium bowl stir together the flour, almond flour, cocoa powder, soda, baking powder, cinnamon, and salt; set aside.

In a large bowl beat until light and fluffy the softened butter and sugar sub. Beat in the egg, buttermilk, and vanilla. Gradually stir in dry ingredients just until moistened. Fold in zucchini and chips, if using.

Bake for 20-25 minutes or until tester comes out with moist crumbs. Do not overbake. Allow to cool on wire rack. Serve with orange cream if desired. Makes 9 servings.

Per Serving: Calories 161; Protein 5 g; Fat 12 g; Carbs 8 g; Sugar 2 g; Sodium 119 mg


1/2 cup heavy whipping cream
2 tablespoons fresh orange juice
1 teaspoon fresh grated orange rind
1/2 teaspoon vanilla
3 tablespoons Splenda

In a medium bowl combine cream, orange juice, orange rind, vanilla, and Splenda. Beat until soft peaks form.

7 Comments Add yours

  1. Jennifer says:

    I am a new follower and I’ve noticed that the sugar substitute you use most often are Whey Low Sugar, Nature Sweet Crystals or Splenda Grandular. Is there a reason or are the sugar substitues interchangeable? I ask because at home, i have Equal or regular Splenda. Im curious if I need to buy a new product or if these will work.

    I am loving your recipies! Thanks for sharing.

    1. Linda says:

      I sent this in an email, too…wanted to make sure you got it!

      Hi Jennifer!

      Thanks for checking out my blog and I hope you find or have found some recipes that you love!

      I use different sugar subs for different things. I LOVE Splenda granular as it measures exactly like sugar and for drinks, sprinkling on foods, or moist desserts it works fabulously. Custards, puddings, mousses, sauces, cheesecakes, fruit pies, crisps, cobblers, custard pies such as pumpkin…those types of things it is just fabulous.

      BUT…it doesn’t work well in baked goods such as muffins, cakes, some cookies, quick breads, etc. Those types of dishes require the chemical properties of sugar for their raising, texture, crumbs, and general mouth-feel. Splenda, can technically be used…but it doesn’t give the gorgeous end-product that I required my goodies to have!

      So…Maltitol (Nature Sweet) and Whey Low are what I use in those types of recipes.

      I have gotten away from using Maltitol because it is a sugar alcohol. It’s what’s used in commercially made sugar-free, NSA cookies, cakes, muffins, ect. The sugar alcohols can cause intestinal distress in people – and being weight loss surgery post ops – they tend to cause MORE than a little in me and my husband. It’s not a pleasant situation!

      Maltitol is wonderful. It works the same as sugar in providing the texture and crumb that make a great product. If the sugar alcohols don’t bother you, then it’s a great product. You can order it online in several places – usually ones that specialize in low-carb products.

      Whey Low on the other hand is made from lactose, (milk sugar), fructose (fruit sugar) and sucrose (table sugar), but whatever they do to it makes it low on the glycemic index and it doesn’t hit our bloodstream as fast as regular sugars do. (If you’ve had WL surgery you can have a very hard time with sugar – can make you very ill.)

      Whey Low is not a sugar alcohol and doesn’t have those effects. It measures exactly like sugar in any recipe and gives the superior-quality product that we want when we go to all the trouble of baking!!

      It also comes in granular, Gold (brown sub that is fantastic), and powdered for all your baking projects.

      I hope this cleared up some confusion!!


  2. Jennifer says:

    I finally got around to making this last night. OMG delicious! Thanks for sharing.
    Oh btw – I used xylitol because it was all I could find locally. Worked great!

  3. Sharon says:

    Thank you for you explanation above & the link to the Whey Low site. I want to order it as they have the “D” type & I am really excited about that. But I have Splenda for baking left I would like to use. Is that useable for the cakes & cookie recipes here?

  4. Sharon says:

    Is there any way to print recipes? I got 8 pages printed out.
    I guess I culd copy & paste to a word doc.

    1. Linda says:

      I wish I could figure it out…when I started the blog there wasn’t a way to add a printable recipe. Let me check it out, again!

    2. Linda says:

      YAYAYAYAYAY!!!! I figured it out!

      I’m adding the printable recipe feature to each post. Might take me awhile, but it will be on every one soon!

      Thanks for asking this question, Sharon. This is something I’ve been hoping for and finally can!

      On Fri, Apr 1, 2011 at 4:59 PM, Linda Farnsworth wrote:

      > I wish I could figure it out…when I started the blog there wasn’t a way > to add a printable recipe. Let me check it out, again! > > >

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