Zucchini chocolate chip cake

My mom introduced me to this recipe when she came to visit, and man, did we chow down on it! Later on, recalling the incidence with some guilt in regards to my waistline (the original cake has 341 calories per serving!), I made the recipe again with a few changes to decrease the unhealthiness, including halving the recipe but still putting in a 9x13 pan to make it cook more quickly and seem more like a snack cake. This did not decrease my consumption, only the ensuing guilt. A great way to, er, get your veggies.

Zucchini Chocolate Cake

Modified recipe from: Taste of Home

Ingredients:

1/4 cup butter

1/2 cup sugar

1/3 cup applesauce

1 egg

1 teaspoon vanilla

3/4 cup almond (or soy or dairy) milk mixed with 1 tsp. lemon juice (or 3/4 cup buttermilk)

3/4 cup whole wheat pastry flour

1/2 cup white flour

2 1/2 T. baking cocoa

1/2 tsp. basking soda

1/4 tsp. baking powder

1/4 tsp. salt

1 cup shredded zucchini, very firmly packed (no need to peel it first)

1/2 cup chocolate chips

Powdered sugar, optional

Directions:

In a large bowl, beat the butter and sugar until smooth. Add the applesauce and egg and beat well, then add vanilla.

In a small bowl, combine the flours, cocoa, baking soda, baking powder, and salt. Add to batter alternately with almond milk/lemon juice combo (or buttermilk), beating well after each addition. Fold in zucchini and chocolate chips. 

Transfer to a greased 13 x 9 inch baking pan. Sprinkle with additional chocolate chips if you're having a bad day. Bake at 350 for 20 minutes or until middle of cake springs back when lightly touched, or toothpick inserted near middle comes out clean (watch out for chocolate chips though!). Cool on a wire rack and dust with powdered sugar.