Zucchini Chocolate Cake

I found this recipe on Taste of Home's website. To see the original recipe, click here. This moist & easy recipe got great reviews when I took it to share with our church youth group. It did take mine longer to bake than the recipe says. It was a great way to use the last of the zucchini we had in the garden.

Zucchini Chocolate Cake

18 Servings
Prep: 30 min. Bake: 30 min. + cooling

Ingredients1-3/4 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour (I used 1 cup whole wheat & 1 1/2 cup white)
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup (6 ounces) miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted

DirectionsIn a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.

Nutrition Facts: 1 piece equals 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.