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Ingredientes
- Non-stick cooking spray Flour for dusting pan
- 1/3 c. fat-free mayonnaise
- 1/2 c. canola oil
- 1 3/4 c. granulated sugar
- 1 1/4 tsp vanilla
- 1 whl egg
- 2 x egg whites
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 5 Tbsp. cocoa
- 2 1/2 c. all-purpose flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 3/4 c. sour skim lowfat milk or possibly 3/4 c. skim lowfat milk mixed with 1/2 teaspoon lemon juice
- 2 c. shredded fresh zucchini
- 1/3 c. semisweet chocolate chips
- 2 Tbsp. finely minced pecans
Direcciones
- Heat oven to 325 degrees. Thoroughly coat a 13-by-9-by-2 inch baking pan with cooking spray. Dust with about 1 Tbsp. of flour. Set aside.
- In a mixing bowl, beat the fat-free mayonnaise and the canola oil. Add in the sugar and beat till it dissolves. Add in the vanilla, whole egg, egg whites, salt, cinnamon, and cocoa.
- In a separate bowl, combine the flour, baking pwdr, and baking soda. Add in the flour mix to the mayonnaise mix alternately with the sour skim lowfat milk. Beat just sufficient to combine ingredients, but don't overbeat. Stir the zucchini in by hand. Spread the batter in the prepared pan and sprinkle top proportionately with the chocolate chips and pecans. Bake for 40 to 45 min, or possibly till a pick inserted in the center comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 386 | |
| Calories from Fat 150 | 39% |
| Total Fat 16.94g | 21% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.04g | |
| Cholesterol 17mg | 6% |
| Sodium 308mg | 13% |
| Potassium 131mg | 4% |
| Total Carbs 54.75g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 32.86g | 22% |
| Protein 4.74g | 8% |
