No frosting is needed on this rich snack cake with the chocolate chips on top. If you like, bake 24 cupcakes. Reduce the oven time to 20-25 minutes.
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup unsweetened applesauce
2 large eggs, room temperature
1/2 cup lowfat buttermilk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 cup unsweetened cocoa powder
2 1/2 cups zucchini, grated
1/2 cup walnuts, divided
1/2 cup semisweet chocolate chips, divided
1. Preheat the oven to 325. Grease and flour a 9×13 inch baking pan.
2. Sift together the flour, baking soda, salt, cinnamon and cocoa. Set aside.
3. Cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating to combine. Stir in the applesauce, buttermilk and vanilla, then the flour mixture. Add the zucchini, half of the nuts and half of the chocolate chips. Mix well.
4. Spread the batter in the prepared pan and sprinkle the remaining nuts and chips on top. Bake for 45 minutes or until the cake tests done with a toothpick.