Low Fat Chocolate Zucchini Cake Recipe

Ingredients

Non-stick cooking spray

Flour, for dusting pan

1/3 cup fat-free mayonnaise

1/2 cup canola oil

1 3/4 cups granulated sugar

1 1/4 teaspoon vanilla

1 whole egg

2 egg whites

1/4 teaspoon salt

1/2 teaspoon cinnamon

5 tablespoons cocoa

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 cup sour skim milk

--or 3/4 cup skim milk

--mixed with 1/2 tsp. lemon juice

2 cups shredded fresh zucchini

1/3 cup semisweet chocolate chips

2 tablespoons finely chopped pecans

Method

Heat oven to 325 degrees. Thoroughly coat a 13-by-9-by-2 inch baking pan with

cooking spray. Dust with about 1 tablespoon of flour. Set aside.

In a mixing bowl, beat the fat-free mayonnaise and the canola oil. Add the sugar

and beat until it dissolves. Add the vanilla, whole egg, egg whites, salt,

cinnamon, and cocoa.

In a separate bowl, combine the flour, baking powder, and baking soda. Add the

flour mixture to the mayonnaise mixture alternately with the sour skim milk. Beat

just enough to combine ingredients, but do not overbeat. Stir the zucchini in by

hand. Spread the batter in the prepared pan and sprinkle top evenly with the

chocolate chips and pecans. Bake for 40 to 45 minutes, or until a pick inserted in

the center comes out clean.

Per serving: 270 calories, 9.4 grams fat (31 percent of calories), 4 grams

protein; 43 grams carbohydrate, 0.7 gram dietary fiber, 14 milligrams cholesterol,

216 milligrams sodium.

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