Cocoa Zucchini Cake

• 1 1/4 c. granulated white sugar
• 1/3 c. vegetable oil
• 1 tsp. vanilla extract
• 1 egg
• 2 egg whites
• 2/3 c. skim milk
• 1 tsp. baking soda
• 1 c. all-purpose flour
• 1 1/2 c. whole wheat flour
• 1/4 c. cocoa powder
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 2 c. grated zucchini (unpeeled; about 1 1/2 squashes)
• nonstick vegetable cooking spray

1. Combine first 6 ingredients in a large bowl.
2. In another bowl, sift together the dry ingredients and add alternately with the zucchini to the first mixture.
3. Bake at 350u0b0 for 1 hour in a lightly oiled Bundt pan or bake 45 minutes in a 9 x 13-inch pan. Remove from oven when a toothpick inserted in the center of the cake comes out clean.
4. Let stand 5 to 10 minutes before removing from pan.
5. Yield:
6. 24 servings.

white sugar, vegetable oil, vanilla extract, egg, egg whites, milk, baking soda, flour, whole wheat flour, cocoa powder, cinnamon, salt, zucchini, nonstick vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287860 (may not work)