Chocolate Zucchini Cake - 365 Crockpot Recipe

8 servings
1/4 cup each: room temperature margarine or butter, applesauce
3/4cup sugar
1 egg
1/4 cup low-fat buttermilk
1 teaspoon vanilla
11/4 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon each: baking soda, baking powder
1/4 teaspoon each: salt, ground cinnamon and cloves
1 cup finely chopped or shredded zucchini
1/4 cup semisweet chocolate morsels
Powdered sugar, as garnish

Per Serving:
Calories: 291% calories from fat: 25 Protein (gm): 4 Carbohydrate (gm): 51.8 Fat (gm): 8.4 Saturated fat (gm): 2.4 Cholesterol (mg): 26.9 Sodium (mg): 189

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.5

1. Beat margarine, applesauce, and sugar in large bowl until smooth. Mix in egg, buttermilk, and vanilla. Mix in combined flour, cocoa, baking soda, baking powder, salt, and spices; mix in zucchini and chocolate morsels.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 3 to 4 hours. Cool cake on wire rack 10 minutes; invert cake onto rack and cool. Sprinkle generously with powdered sugar.