This weeks recipe is a healthy take on the traditional chocolate cake utilizing zucchini instead of oil and incorporating other healthy ingredients.
Recipe courtesy of Nanette Hrenko.

Zucchini Cake
Chocolate mix (dark chocolate cake mix)
(option:  1 teaspoon coffee grounds)
1 egg
2 egg whites
1/4 cup sour cream or yogurt
1/4 cup applebutter or applesauce
2 teasp cinnamon
2 cups finely shredded zucchini
Use paper towels to drain the liquid from the zucchini

Mix all together by hand
Pour into greased bundt pan
Bake for 50 minutes at 350/check with toothpick at 40 minutes
(ovens vary)

Optional Topping:
1/2 cup peanut or almond butter
1/2 stick butter (melted)
1/4 cup cream
Combine and drizzle over cake