Chocolate Zucchini Cake

1-3/4 cups sugar

1/2 cup canola oil

2 eggs, lightly beaten

2/3 cup unsweetened applesauce

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

2 cups shredded zucchini

1 cup (6 ounces) miniature semisweet chocolate chips

1/2 cup chopped pecans, toasted

1.In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.

Nutrition Facts: 1 piece equals 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

2.Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 20-30 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. 

Yield: 18 servings.