Submitted by: Bill Nunes
So much chocolate flavor no one will suspect what makes this low fat cake so moist!

Ingredients:
1 1/4 Cups sugar
1/2 teaspoon baking powder
1/4 Cup vegetable oil
1/4 teaspoon salt
4 large egg whites (Or 2 whole large eggs)
1 1/2 teaspoons vanilla extract
1 cup coarsely shredded crookneck or Other summer squash
1 cup all purpose flour
1 Zucchini (I always use big zucchini)
2/3 Cup unsweetened cocoa powder 1/2 cup miniature or regular chocolate chips

Preheat oven to 350 degrees. Grease a 9-inch square-baking pan.

(I always make this recipe at least doubled. I have used a large rectangular pan or make it in 3 rounds for a layer cake with chocolate frosting of butter, powdered sugar and unsweetened cocoa.)

Combine sugar and oil in a bowl. Beat with electric mixer until creamy. Beat in eggs and vanilla.

(I use my KitchenAid for all mixing and grate the zucchini with the large grater. Use the whisk for liquid ingredients then switch to the beater when adding dry.)

In a separate bowl stir together flour, cocoa, baking powder and salt. In 2 parts add the dry ingredients to the sugar mixture, beating well. Stir in shredded zucchini and ¼ cup chocolate chips.

Pour into pan. Sprinkle (extra) chocolate chips on top. Bake about 35 minutes (less for round layers). Test with toothpick.

Optional: Cool. Frost.