50+ Friends Club Cookbook -- Cakes and Frostings -- LIGHT ZUCCHINI COCOA CAKE

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LIGHT ZUCCHINI COCOA CAKE

From the Kitchen of: Pepper
Source: Dessert du Jour

Preheat oven to 375 degrees F. Coat a 9-inch round cake pan with nonstick spray.
Put the zucchini in a colander and squeeze the liquid out of the zucchini. Let it drain in the sink while preparing remaining ingredients.
Sift together the flour, cocoa, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk together the buttermilk, oil, and egg. Stir the zucchini into the wet ingredients. Pour the wet mixture into the dry and fold the two together. Do not beat vigorously or the cake will toughen.
Spread the batter into the pan. If desired, top with the walnuts. Place in oven and bake for 40 to 45 minutes, until center tests dry with a wooden pick and the top springs back to a finger's touch.
Allow to cool for 10 minutes, then remove from pan and cool on a wire rack.
Note: If walnuts are not used, dust top with powdered sugar. Yield: 10 servings.
Per Serving: 275 Calories; 10g Fat (32.6% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 421mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.