Makeover Chocolate Zucchini Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 14 |
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This cake has all the moistness and rich chocolate flavor of the original version but with fewer calories, fat and sugar. Ingredients:
2 eggs |
2 egg whites |
1-1/2 cups sugar |
1/2 cup packed brown sugar |
1/2 cup unsweetened applesauce |
1/2 cup canola oil |
1/4 cup corn syrup |
3 ounces unsweetened chocolate, melted and cooled |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3 cups shredded zucchini, squeezed dry |
1/2 cup finely chopped nuts |
1 teaspoon confectioners' sugar |
Directions:
1. In a large bowl, beat the first eight ingredients until smooth. Combine the flour, baking powder, baking soda and salt; gradually add to the egg mixture and mix just until combined. Fold in zucchini and nuts.
2. Pour into a 10-in. fluted tube pan coated with cooking spray and floured. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. Dust with confectioners' sugar. Yield: 14 servings.
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