-Amy Badger
¾ cup sugar
½ cup packed brown sugar
½ cup (4oz) block-style fat free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 tsp. vanilla extract
2 ½ cups flour
½ cup unsweetened cocoa
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¾ cup fat free buttermilk (or milk soured with a little lemon juice)
2 cups shredded zucchini
2/3 cups mini chocolate chips
¼ cup chopped walnuts
Preheat oven to 350 degrees. Spray 12-cup bundt pan with cooking spray and dust with flour. Place sugars, cream cheese, and vegetable oil in a large bowl and beat until well blended, several minutes. Add eggs and egg whites , 1 at a time, beating well after each one. Beat in vanilla. Combine dry ingredients and add slowly to cream cheese mixture, alternating with the buttermilk. Stir in the zucchini, chocolate chips and nuts. Bake at 350 degrees for 1 hour.
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