Chocolate Zucchini Cake

I found this recipe on allrecipes, but of course made changes. It is super moist and fudgy; sweet, but not too sweet. Plus it's another great way to use up zucchini and it's really good. You can make a glaze if you want it a bit sweeter, but I thought it was perfect how it was.

Chocolate Zucchini Cake
Makes 30 cupcakes, 1 bundt cake, 1 9x13 or 2 8-inch rounds

1 cup all-purpose flour
1 cup whole wheat flour
2 cups white sugar
3/4 cup canola oil
3/4 cup applesauce
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
3 cups grated zucchini
3/4 cups chopped walnuts or chocolate chips

Preheat oven to 350* Grease and flour 9x13 baking pan (or cupcake tins, bundt pan, etc)

In a medium bowl, stir together the flours, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, applesauce, and oil, mix well. Fold in the nuts (or chocolate chips) and zucchini until they are evenly distributed. Pour into prepared pan.

Bake for 50 to 60 minutes in the preheated oven, until a knife inserted in the center comes out clean.