Low-Fat Chocolate Zucchini Cake

• 1/2 cup fat free mayonnaise ( or low fat )
• 1/2 cup canola oil
• 1 3/4 cups sugar
• 1 1/4 tsp. vanilla
• 2/3 cup fat free liquid egg substitute or 2 whole eggs ( i just used the eggs)
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 5 Tablespoons cocoa ( i used the dark chocolate cocoa )
• 2 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 cup sour skim milk (3/4 cup skim milk mixed with 1/2 tsp. lemon juice)
• 2 cups shredded fresh zucchini (about 1 large or 2 small)
• 1/2 cup semisweet chocolate chips ( or i used the dark chocolate chips)
• 2 Tablespoons finely chopped pecans or walnuts

1. Heat oven to 325. thoroughly coat a 13 by 9 by 2 inch baking pan with cooking spray. Dust with about 1 tablespoon of flour. Set aside.
2. In a mixing bowl, beat the mayonnaise and the canola oil. Add the sugar and beat until the sugar dissolves. Add the vanilla, egg, salt, cinnamon and cocoa.
3. In a separate bowl, combine the flour, baking powder and baking soda. Add the flour mixture to the mayonnaise mixture alternately with the sour skim milk. Beat just enough to combine ingredients, but do not overbeat. Stir the zucchini in by hand. Spread the batter in the prepared pan and sprinkle top evenly with the chocolate chips and pecans. Bake for 40 to 45 minutes or until a tooth pick inserted in the center comes out clean.

mayonnaise, canola oil, sugar, vanilla, liquid egg substitute, salt, cinnamon, cocoa, flour, baking powder, baking soda, sour skim milk, zucchini, chocolate chips, pecans

Taken from www.epicurious.com/recipes/member/views/low-fat-chocolate-zucchini-cake-50082268 (may not work)