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Desserts: Low-Fat Chocolate Zucchini Cake


1/2 C. fat-free mayonnaise
1/2 C. canola oil
1 3/4 C. sugar
1 1/4 tsp. vanilla
2 eggs
1/4 tsp. salt
1/2 tsp. cinnamon
5 T. cocoa powder
2 1/2 C. flour
1 tsp. baking powder
1 tsp. baking soda
3/4 C. sour skim milk (add 1/2 tsp. lemon juice)
2 C. shredded fresh zucchini
1/2 C. semisweet chocolate chips
2 T. chopped pecans


Preheat oven to 325*. Thoroughly coat a 9 x 13 inch pan with cooking spray. Dust with about 1 T. of flour. In a large mixing bowl, beat the fat-free mayonnaise and the canola oil. Add the sugar and beat until the sugar dissolves. Add the vanilla, eggs, 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 over beat. Stir the zucchini in by hand. Spread the batter in the pan and sprinkle top evenly with chocolate chips and pecans. Bake for 40-45 minutes or until a pick inserted into the center comes out clean.

Serves: About 20.

Exchanges or food group servings: 2 STARCH, 1 1/2 FAT

Nutrients per serving: CALS 215; PROTEIN 3.2g; CARBS 34g; FIBER 1.4g; TOT FAT 8.3g; SAT FAT 1.5g; SODIUM 181mg

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