Ingredients
| Quantity | Ingredients |
|---|---|
| Cake: | |
| cooking spray | |
| 1 tbsp | all-purpose flour |
| 3/4 cup | sugar |
| 1/2 cup | packed brown sugar |
| 1/2 cup | 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 |
Directions
Preheat oven to 350°.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon 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 teaspoon 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° 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 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon 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.
Makes 16 servings (serving size: 1 slice).
Nutrition information for 1 slice:CALORIES 281(30% from fat); FAT 9.5g (sat 2.4g,mono 4.2g,poly 2.4g); IRON 2.2mg; CHOLESTEROL 27mg; CALCIUM 96mg; CARBOHYDRATE 45.6g; SODIUM 241mg; PROTEIN 6.6g; FIBER 2.6g
Source: find.myrecipes.com