Chocolate Zucchini Cake (Diabetic Friendly)

• 2 cups zucchini, finely grated (about 2 medium, 6-inch-long, unpeeled)
• 1/2 cup canola oil
• 2 eggs
• 1 egg white
• 1/2 cup unsweetened applesauce
• 1 cup skim milk
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 cup Splenda granular
• 1/2 cup white sugar
• 1/2 cup unsweetened cocoa powder (I use the dark kind)
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon

1. Preheat oven to 350u0b0F
2. Spray a 9 x 13 baking pan with nonstick cooking spray.
3. In a large bowl, combine the first seven ingredients and mix well.
4. Add remaining ingredients and stir until well blended.
5. Pour into prepared pan.
6. Bake for 30-35 minutes, until an inserted toothpick comes out clean.
7. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).

zucchini, canola oil, eggs, egg, unsweetened applesauce, milk, vanilla, flour, splenda, white sugar, cocoa, salt, baking soda, baking powder, cinnamon

Taken from www.food.com/recipe/chocolate-zucchini-cake-diabetic-friendly-497579 (may not work)