Ok...yeah...it's alot of points...but HELLO!!! It's chocolate cake! This is a great way to get some green veggies into your kids...even my picky Sam doesn't know he's eating his vegetables, when he digs into a piece of this lucious cake. This is soooo goood and soooo worth the 6 points! Colette

Zucchini Chocolate Cake


From Light & Tasty


"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 all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% buttermilk
2 cups shredded zucchini
1 cup (6 ounces) miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted



SERVINGS 18

CATEGORY Dessert

METHOD Baked

PREP 30 min.

COOK 30 min.

TOTAL 60 min.



DIRECTIONS



In a large mixing 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. x 2-in. baking pan coated with nonstick 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.





NUTRITIONAL INFO



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.