Easy Chocolate Zucchini Cake
1 C sugar substitute
2/3-3/4 C sugar
1/2 C light sour cream, non-fat plain yogurt, or canola oil
2 eggs, lightly beaten
2/3 C unsweetened applesauce
1 tsp vanilla extract
2 1/2 C unbleached all-purpose flour or half whole wheat, half all-purpose
1/2 C unsweetened baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 C low-fat buttermilk
2 1/4 C shredded zucchini
mini chocolate chips for sprinkling, optional
Preheat oven to 350. Grease 9x13 baking pan.
In a large mixing bowl, beat sugar substitute, sugar, and sour cream on medium speed for one minute. Add eggs, applesauce, and vanilla; beat one minute longer.
Combine the flour, baking cocoa, baking soda, and salt. Add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.
Transfer to pan. Bake for 20 minutes. Sprinkle with chocolate chips. Bake 10-15 minutes longer or until toothpick inserted near the center comes out clean. Cool on wire rack.