This lightened-up version of a family favorite has a lovely chocolate flavor with a hint of orange—and crunch from walnuts. Applesauce takes the place of some fat, cutting calories.
—BARBARA WORREL GRANBURY, TX
PREP: 20 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 16 SERVINGS
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup fat-free milk
3 cups shredded zucchini
1/2 cup chopped walnuts
1 tablespoon grated orange peel
GLAZE
1 1/4 cups confectioners’ sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the applesauce and vanilla.
3. Combine flour, cocoa, baking powder, salt, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange peel.
4. Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
PER SERVING 1 slice equals 282 cal., 9 g fat (4 g sat. fat), 42 mg chol., 273 mg sodium, 47 g carb., 2 g fiber, 4 g pro.