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Zucchini Chocolate Cake

Zucchini Chocolate Cake
"As a confirmed chocoholic, this is my all-time favorite treat," shares Carleta Foltz of Sunrise Beach, Missouri. "I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, no one suspects that it's lighter than most chocolate cakes."
18 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs, lightly beaten
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 cups shredded zucchini
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted

Directions

  • In a large bowl, beat sugar and oil on medium speed for 1 minute. Add
  • the eggs, applesauce and vanilla; beat 1 minute longer. Combine the
  • flour, cocoa, baking soda and salt; add to sugar mixture alternately
  • with buttermilk, beating just until blended. Stir in zucchini.
  • Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
  • Bake at 350° for 20 minutes. Sprinkle with chocolate chips and
  • pecans. Bake 10-15 minutes longer or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack. Yield: 18
  • servings.
© Taste of Home 2013

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Zucchini Chocolate Cake (continued)

Nutrition Facts: 1 piece equals 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.
© Taste of Home 2013