Chocolate Zucchini Cake

This zucchini recipe is really good, and if you make it in a bread pan it looks more like a special chocolate zucchini bread than it does a cake. However, the rich goodness of this loaf will definitely remind you of a piece of cake.

Makes 16 servings.

Ingredients

2/3 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup cooking oil
3 egg whites
1 cup all-purpose flour
3/4 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
2 cups finely shredded zucchini
2 teaspoons powdered sugar
1/2 teaspoon unsweetened cocoa powder

Directions

1. Spray a 6 cup fluted tube pan or a 9 x 9 x 2- inch baking pan with nonstick coating. Set aside.

2. In a large mixing bowl stir together the granulated sugar, brown sugar, oil, and egg whites till well blended. Add the all-purpose flour, whole wheat flour, the 1/3 cup cocoa powder, baking powder, pumpkin pie spice, and baking soda. The batter will be thick, stir mixture just until moistened. Stir in zucchini.

3. Spoon batter into prepared pan. Bake at 350 degree oven for 45 to 50 minutes or until a
toothpick comes out clean. Cool in its pan.

4. Combine the powdered sugar and 1/2 teaspoon cocoa powder. Shake cocoa mixture on the cake.


This recipe came from page 333 of Better Homes and Gardens "Health Family Cookbook."