The zucchini in this recipe may surprise you, but it makes for a moist, nutritious, tasty dessert!

2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 c. shredded, unpeeled zucchini
1 c. sugar
1/4 c. unsweetened cocoa
1 tsp. ground cinnamon
1/2 c. Puritan oil
1/4 c. nonfat buttermilk
2 tsp. vanilla extract
3 egg whites or 1/2 c. egg substitute
Vegetable cooking spray
1 1/2 tsp. powdered sugar

Combine first 12 ingredients in a large bowl; stir well. Pour batter into a 13x9x2 inch baking pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Dust with powdered sugar. Yield: 18 servings (about 181 calories per 3x2 inch servings).