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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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As a confirmed chocoholic, this is my all-time favorite treat, shares Carleta Foltz of Sunrise Beach, Missouri. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, no one suspects that it's lighter than most chocolate cakes. Ingredients:
1-3/4 cups sugar |
1/2 cup canola oil |
2 eggs, lightly beaten |
2/3 cup unsweetened applesauce |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
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 |
Directions:
1. In 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.
2. 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.
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