Chocolate Zucchini Spice Cake

Similar to brownies, this luscious cake is moist and tender and very rich-tasting.  The versatile squash reigns again!

Makes 16 servings

¾         cup whole wheat flour

¾         cup all-purpose flour

3          tablespoons cocoa (unsweetened)

1          teaspoon baking powder                                                             

½         teaspoon baking soda

1          teaspoon ground cinnamon

¼         teaspoon ground nutmeg

⅛         teaspoon ground allspice

⅔         cup sugar

⅓         cup skim milk

2          tablespoons vegetable oil

2          egg whites

1          teaspoon vanilla extract

½         teaspoon grated fresh orange peel

1          cup (packed) finely shredded zucchini, unpeeled

Gather your ingredients and preheat oven to 350°.

  Spray an 8-inch square baking pan with nonstick cooking spray.

 

In a large bowl, combine both types of flour, cocoa, baking powder, baking soda, and spices.

 Mix well.

In another bowl, combine remaining ingredients except zucchini.  

Beat with a fork or wire whisk until blended.

Stir in zucchini.

 Add to dry mixture, mixing until all ingredients are moistened.

Spoon into prepared pan.

 Bake 30 minutes, until a toothpick inserted in the center of the cake comes out clean.

 Cool in pan on a wire rack. 

  

Cut into squares to serve.

Each Serving Provides

Calories 99

Total Fat 2g

Cholesterol 0mg

Sodium 71mg

Total Carbohydrate 18g

Dietary Fiber 1.4g

Protein 2.3g