Lower Fat Chocolate Zucchini Cake

• 6 egg whites
• 1 cup unsweetened applesauce
• 1 1/2 cups Splenda granular (sugar substitute)
• 1 tablespoon vanilla extract
• 2 cups zucchini, peeled and shredded
• 2 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon baking powder

1. Heat oven to 350u0b0.
2. Combine and beat egg whites, applesauce, sugar and vanilla extract.
3. Stir in the zucchini.
4. Mix all of the dry ingredients and add to wet mixture and mix very well.
5. Pour into a sprayed 9 x 13 pan or into 2 sprayed loaf pans.
6. Bake 9 x 13 for about 35 minutes in preheated oven until done, or 2 loaves about an hour.
7. Sift powdered sugar over, if desired.

egg whites, unsweetened applesauce, splenda, vanilla, zucchini, flour, cocoa, salt, baking soda, cinnamon, baking powder

Taken from www.food.com/recipe/lower-fat-chocolate-zucchini-cake-191684 (may not work)