Lightened Chocolate Zucchini Cake by Marsha from The Better Baker

Today’s guest post is Marsha from The Better Baker. While chatting with Marsha about her guest post I discovered that she lived in Anchorage for 8 years while her husband was stationed at Elmendorf Air Force Base. She’s living in Ohio now, but has been back to Alaska a few times to visit friends. What a small world!!

Marsha whipped up a reduced sugar Chocolate Zucchini Cake to share with us today.

Hi!  I’m so tickled to get to share at DJ’s Sugar Shack! Thanks to Dawn for allowing me this privilege.

I am a big lover of desserts, but since my hubby is diabetic, I try to cut back on the sugar and make things healthier for him. It’s a learning process, but we really can enjoy healthy dishes without lack of taste.

I get a lot of comments about my “Better Baker” name.(Is your husband the ‘worst’? Do your in-laws hate you…cause you’re always the ‘Better’ one?lol)

Whenever folks have commented that they think I’m a good cook, my favorite reply is “But I’m a Better Baker”…because I love living up to my name!

I’ve been married to my high school sweetie for over 44 years (& he’s STILL my sweetie!!).  I am mama to 3, Nana to 8. It’s so true…Grandkids really do make life GRAND. My husband is a redhead and 5 of our grandchildren are too.

I have always enjoyed being in the kitchen, and am partial to quick and easy recipes, so please come over and check out my blog for yummy dishes that are family-friendly, using ingredients right from your pantry.

As it reads in my cookbook notes for this recipe…”No one will ever suspect this cake is lighter in calories and fat.” It’s an awesome way to ‘sneak’ veggies into your family too!

I use part xylitol (or Stevia in the raw could be used) for the sugar and make my own buttermilk by placing 1 tsp. vinegar in 1/2 c. measuring cup; add enough milk to fill; let stand 5 minutes.

I think this could become your family’s new favorite..any time of the year. As long as you keep zucchini in the freezer for the winter.

Don’t let the length of the recipe intimidate you…it’s worth every minute of your time to make this ‘healthier option’. 


1-3/4 c. white sugar
(I used half xylitol)
1/2 c. canola oil
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 c. unsweetened applesauce 
1 tsp. vanilla extract
2-1/2 c. all purpose flour
(I love using white whole wheat)
1/2 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
2 c. zucchini, shredded
1 c. semisweet chocolate chips 
(My recipe for homemade sugar free choc chips is here)
1/2 c. pecans, chopped 

Preheat oven to 350. Spray 9″ X 13″ X 2″ baking pan with cooking spray. 

In large bowl, beat sugar and oil on medium speed for 1 minute. Add egg, egg whites, applesauce and vanilla; beat 1 more minute. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended.  Stir in zucchini.

Pour into prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans; bake 10 – 15 minutes longer or until toothpick inserted near center comes out clean.  

Cool on a wire rack.  Top with chocolate frosting if desired, but it isn’t necessary. 

Yield: 12 – 15 servings 

TIP: Since sugar substitutes bake faster, be sure to check it before the time allotted. 


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