Makeover Chocolate Zucchini Cake Recipe

Makeover Chocolate Zucchini Cake Recipe photo by Taste of Home

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This cake has all the moistness and rich chocolate flavor of the original version but with fewer calories, fat and sugar.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Makeover Chocolate Zucchini Cake Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 14 Servings

15 55 70

Ingredients

2 eggs
2 egg whites
1-1/2 cups sugar
1/2 cup packed brown sugar
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup corn syrup
3 ounces unsweetened chocolate, melted and cooled
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups shredded zucchini, squeezed dry
1/2 cup finely chopped nuts
1 teaspoon confectioners' sugar

Directions

In a large bowl, beat the first eight ingredients until smooth. Combine the flour, baking powder, baking soda and salt; gradually add to the egg mixture and mix just until combined. Fold in zucchini and nuts.
Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar. Yield: 14 servings.

Nutritional Analysis: One piece equals 373 calories, 14 g fat (2 g saturated fat), 30 mg cholesterol, 311 mg sodium, 59 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Makeover Chocolate Zucchini Cake in Light & Tasty June/July 2002, p49