Chocolate Zucchini Snack Cake

Is your garden (or kitchen counter) exploding with zucchini?  Mine's not.  Why?  I don't like zucchini.  I know, I know.  I live in Utah.  I have a garden.  How can I not LOVE all kinds of squash.  I don't.

Don't get me wrong-- in the right application zucchini is tolerable-- outright divine-- and I am on a quest to find AMAZING zucchini recipes.  If I like it.  The world ought to also.

Here is my current favorite:  Chocolate Zucchini Snack Cake-- Mine doesn't look quite so good.  I found the recipe in Healthy Homestyle desserts.  The author cut down the sugar, chocolate, oil and nuts to make it a healthier (from 500 calories per serving to 300)-- AND it is still DIVINE!

2 1/4 cups flour
1 1/2 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk (or 1 tbsp vinegar enough milk to make 3/4 cup)
1/2 cup unsweetened applesauce
1 Tablespoon oil
1 teaspoon vanilla extract
4 egg whites
2 cups grated zucchini
2/3 cup MINI chocolate chips (more bang for your calorie buck)-- divided
1/2 cup chopped walnuts (my family isn't huge on nuts so we leave them out sometimes)

Pre-heat the oven to 325.  Lightly coat a 9x13 pan in non-stick spray.

In a large bowl combine flour, sugar, cocoa powder, baking soda, and salt.

In a medium bowl combine buttermilk, applesauce, oil and vanilla.

Healthy Homestyle Desserts

In another large bowl (I know tons of dishes, but worth it!!!!)  Beat egg whites on high for one minute.  Add buttermilk mixture and beat until blended.

Combine egg white mixture with flour mixture and mix until just blended.  Stir in zucchini and 1/3 cup chocolate chips.  Pour batter into prepared 9x13.  Sprinkle remaining chocolate chips and nuts on the top.

Bake for 50 minutes or until a toothpick inserted near the center comes out clean.

Makes 12 GENEROUS servings.

Don't be afraid to double the recipe and freeze a couple batches.  It is great heated up in the dead of winter.

Happy Eating!