3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour or regular skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract

Cook raisins until soft, set aside. Beat eggs until light and fluffy. Add sweetener and beat until smooth. Add oil and beat 2 minutes. Add applesauce and beat 2 more minutes. Sift flour with baking soda and powder, cinnamon and nutmeg and add to mixture. Beat until stiff and add skim milk. Stir until smooth. Then stir in chocolate, zucchini and extract, stirring well after each addition. Stir in raisins.

Bake in an 8 x 13-inch pan at 350°F for 25 minutes or until done. For cupcakes, fill cups about 1/2 full.

Bake 15 minutes. For cookies, drop dough onto greased cookie sheet and bake 10 minutes. Cool cake or cupcakes on rack for 10 minutes. Cool cookies about 5 minutes.