Chocolate Zucchini Cake

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

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  • 16

Ingredients

  • Cake:
  • Cooking spray
  • 1 tbsp 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 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp 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 tbsp unsweetened cocoa
  • 8 tsp fat free milk
  • 2 tbsp semisweet chocolate chips
  • 1 tsp instant coffee granules
  • 1/2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350 F.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tbsp 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 tsp 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 F 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 tbsp cocoa in a small bowl; stir with a whisk. Combine milk, 2 tbsp chocolate chips, coffee, and 1/2 tsp 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.

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