Chocolate cake is moist, yummy and lower in fat

Dear Jeanne: Can you reduce the fat in this recipe? — Arlene, Milwaukee, Wis.

Dear Arlene: I think you're going to be very happy with this new recipe. It's very moist, and it's still a satisfying dessert. I have used fat-free chocolate ice-cream syrup instead of making the glaze, just to save one step. This will not harden, so it's best to put it on just before serving.

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CHOCOLATE ZUCCHINI CAKE

2 1/2 cups flour

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup butter, softened

2 cups sugar

3 eggs

2 cups shredded zucchini

2 teaspoons vanilla extract

2 teaspoons grated orange peel

1/2 cup milk

1 cup pecans or walnuts, chopped (optional)

GLAZE:

Butter

Powdered sugar

Milk

Combine the dry ingredients. In a separate bowl, mix butter and sugar. Add eggs one at a time. Stir in zucchini, vanilla and orange peel. Alternately stir in dry ingredients and milk; add nuts. Pour batter into greased and floured tube or Bundt pan. Bake at 350 F for one hour. Cool and drizzle glaze over the cake. Makes 16 servings.

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LOW-FAT CHOCOLATE ZUCCHINI CAKE

2 1/2 cups all-purpose flour

1/2 cup cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon