Lightened-Up Chocolate Zucchini Cake (W/ or W/Out Frosting)

• 1 12 cups all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons cocoa
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 2 cups packed shredded zucchini (Skin and all)
• 14 cup butter
• 14 cup vegetable oil
• 12 cup applesauce
• 1 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons nonfat dry milk powder
• 4 large egg whites, from large eggs
• 1 teaspoon vanilla
• 1 cup dried tart cherry
• 8 ounces fat free cream cheese, softened
• 12 cup pineapple preserves
• 12 cup coconut

1. Preheat oven 350 degrees.
2. Sift and then mix all dry ingredients in a food processor with metal blade set aside.
3. In the food processor add butter, oil and sugar mix till creamy.
4. While machine is running, add applesauce through vanilla by way of the feed tube.
5. Add zucchini.
6. Add flour mixture.
7. Add cherries and pulse to mix.
8. Bake in a greased and floured bundt pan for 50-60 minutes or until a toothpick inserted into cake comes out clean.
9. In the food processor mix cheese and jam.
10. Spread on cooled cake.
11. Press coconut into frosting of cake.

flour, whole wheat flour, cocoa, cinnamon, baking powder, baking soda, salt, zucchini, butter, vegetable oil, applesauce, sugar, cornstarch, nonfat dry milk, egg whites, vanilla, cherry, cream cheese, pineapple, coconut

Taken from www.food.com/recipe/lightened-up-chocolate-zucchini-cake-w-or-w-out-frosting-231214 (may not work)