SKINNY CHOCOLATE CHIP-ZUCCHINI CAKE

Skinny Chocolate Chip-Zucchini Cake image

Treat your guests to this easy zucchini and chocolate cake that's baked to perfection - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 20

Number Of Ingredients 12

Ingredients

1 1/4 cups sugar
1/3 cup butter or margarine, softened
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 cup buttermilk
2 cups shredded zucchini (1 medium)
1/3 to 1/2 cup semisweet chocolate chips (2 to 3 oz)
1/2 cup chopped nuts, if desired

Steps:

Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat sugar, butter, oil, vanilla and eggs with spoon until well blended.
Stir in flour, cocoa, baking soda and buttermilk until well combined. Fold in zucchini, chocolate chips and, if desired, nuts. Spread batter evenly in pan.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. If desired, frost cooled cake.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 15 g, TransFat 0 g