View source for Yummy Zucchini Chocolate Cake

Prep time: 20 minutes<br>
Bake time: 30 minutes + cool<br>
Makes 18 servings<br>
<br>
1 3/4 c sugar<br>
1/2 c cooking oil<br>
2 large eggs<br>
2/3 cup unsweetened applesauce<br>
<br>
1 tsp vanilla extract<br>
2 1/2 c all-purpose flour<br>
1/2 c baking cocoa<br>
1 tsp soda<br>
1/2 tsp salt <br>
1/2 c buttermilk<br>
2 c zucchini, shredded<br>
1 c mini semi-sweet chocolate chips<br>
1/2 cup chopped pecans, toasted<br>
<br>
1. Preheat oven to 350°. Coat a 13"x9" baking pan with cooking spray set aside.<br>
2. In a large bowl, beat sugar and oil on Medium speed 1 minute. Add eggs, applesauce, and vanilla; beat one minute longer.<br>
3. In another bowl, whisk flour, baking cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in shredded zucchini.<br>
4. Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10 to 15 minutes longer or until toothpick inserted in center comes out clean.  Cool in pan on wire rack.<br>
 
Note: to toast nuts, bake in shallow pan in a 350° Oven for 5-10 minutes or cook in skillet over low heat until nuts are lightly browned, Stirring occasionally.<br>
Per serving 286 cal. 13g fat (3g sat. fat) 24 mg chol. 152 mg sodium,
42g carb.(26g sugar, 2 g fiber) 4g pro.