Chocolate Zucchini Cake

I found a great recipe in the Bay Area Parent magazine's February 2009 issue in an article written by nutritionist Tara Dellolacono Thies. I tried to find the recipe online so that I could link to it, but had no luck. The original recipe was slightly too sweet, so here's how I make the cake.

CHOCOLATE ZUCCHINI CAKE

Ingredients
1 cup white whole-wheat flour
1 cup whole-wheat flour
1 cup sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
4 eggs (or egg replacer for 4 eggs + 1 tsp baking powder)
3/4 cup unsweetened applesauce
3/4 cup light olive oil
3 cups grated zucchini
3/4 cup chopped walnuts

Directions
Preheat oven to 350 degrees.
Grease and flour a 9x13 inch baking pan.
Stir together flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon.
Add eggs, applesauce, and oil. Mix together.
Stir in nuts and zucchini.
Pour into pan.
Bake for 60 minutes.
Allow to cool before slicing.

Note:
This recipe can also be used to make muffins. Lightly grease the muffin tin and bake mini muffins for 18 minutes. Recipe makes 48 mini muffins.