Cocoa Zucchini Cake

Name: Cocoa Zucchini Cake
Ingredients: 1 1/4 c. granulated white sugar; 1/3 c. vegetable oil; 1 tsp. vanilla extract; 1 egg; 2 egg whites; 2/3 c. skim milk; 1 tsp. baking soda; 1 c. all-purpose flour; 1 1/2 c. whole wheat flour; 1/4 c. cocoa powder; 1/2 tsp. cinnamon; 1/2 tsp. salt; 2 c. grated zucchini (unpeeled; about 1 1/2 squashes); nonstick vegetable cooking spray

14 ingredients

6 steps

Ingredients

1 1/4 c. granulated white sugar
1/3 c. vegetable oil
1 tsp. vanilla extract
1 egg
2 egg whites
2/3 c. skim milk
1 tsp. baking soda
1 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. cocoa powder
1/2 tsp. cinnamon
1/2 tsp. salt
2 c. grated zucchini (unpeeled; about 1 1/2 squashes)
nonstick vegetable cooking spray

Directions

1

Combine first 6 ingredients in a large bowl.
2

In another bowl, sift together the dry ingredients and add alternately with the zucchini to the first mixture.
3

Bake at 350° for 1 hour in a lightly oiled Bundt pan or bake 45 minutes in a 9 x 13-inch pan. Remove from oven when a toothpick inserted in the center of the cake comes out clean.
4

Let stand 5 to 10 minutes before removing from pan.
5

Yield:
6

24 servings.