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
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.
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
Total Fat 2g
Total Carbohydrate 18g
Dietary Fiber 1.4g