Chocolate Zucchini Cake

When you're testing the cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate, which might make you think the cake isn't done.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Cake:
• Cooking spray
• 1  tablespoon  all-purpose flour
• 3/4  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1/3  cup  vegetable oil
• 2  large eggs
• 2  large egg whites
• 1  teaspoon  vanilla extract
• 2 1/2  cups  all-purpose flour
• 1/2  cup  unsweetened cocoa
• 2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 3/4  cup  fat-free buttermilk
• 2  cups  shredded zucchini
• 2/3  cup  semisweet chocolate chips
• 1/4  cup  chopped walnuts
• 
  Glaze:
• 3/4  cup  powdered sugar
• 3  tablespoons  unsweetened cocoa
• 8  teaspoons  fat-free milk
• 2  tablespoons  semisweet chocolate chips
• 1  teaspoon  instant coffee granules
• 1/2  teaspoon  vanilla extract

Preparation

Preheat oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

Nutritional Information

Calories:

281 (30% from fat)

Fat:

9.5g (sat 2.4g,mono 4.2g,poly 2.4g)

Protein:

6.6g

Carbohydrate:

45.6g

Fiber:

2.6g

Cholesterol:

27mg

Iron:

2.2mg

Sodium:

241mg

Calcium:

96mg