Chocolate Zucchini Cake

From Cooking Light

When you're testing the chocolate zucchini cake for doneness, insert the wooden pick in several different places. You may hit 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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.