Chocolate Zucchini Snack Cake

2 1/2 Cups / 625 ml All-Purpose Flour
2 teas. / 10 ml Watkins Baking Powder
1/2 teas. / 2.5 ml Baking Soda
1/8 teas. / 0.6 ml Salt
2 1/2 Cups / 625 ml Shredded, Unpeeled Zucchini
1 Cup / 250 ml Sugar
1/4 Cup / 60 ml Watkins Baking Cocoa
1 1/2 teas. / 7.5 ml Watkins Cinnamon
1/3 Cup / 80 ml Watkins Original Grapeseed Oil
1/3 Cup / 80 ml Low-Fat Buttermilk
2 teas. / 10 ml Watkins Vanilla, Original Double-Strength
1/2 teas. / 2.5 ml Watkins Butter Extract
1/2 Cup / 125 ml Egg Substitute, thawed if frozen or 3 Large Egg Whites
1 1/2 teas. / 7.5 ml Powdered Sugar

Preheat oven to 350 degrees F / 180 C. Coat a 13 x 9 inch / 33x23 cm baking pan with Watkins Cooking Spray. Combine all of the remaining ingredients except the powdered sugar in a large bowl; mix well. Spread in prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar. Makes 18 servings.

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