Zucchini Chocolate Cake

'Tis the season for harvesting the garden! I've been waiting to make this recipe!1 cup vegetable oil

(I used applesauce instead, making it low fat. Give me another piece!)

2 cups sugar

3 eggs

2 1/2 cup flour

1/2 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

1/2 cup milk

3 (1 ounce) squares unsweetened baking chocolate

(I use cocoa and follow the directions to substitute)

1 tbs. vanilla

2 cups grated zucchini
(if it is peeled & you don't grate the seeds, you'll never know it's in the finished product)

1 cup chopped nuts

(This is my personal addition to the recipe. Sometimes I add nuts, sometimes I don't.)

In a large bowl combine oil, sugar, and eggs. In a separate bowl sift dry ingredients; add to first mixture. Add milk and mix well. Melt baking chocolate in the microwave for 20 second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake at 350 for about 25 minutes (this is what the recipe says, it always takes quite a bit longer). Cool and frost. (We don't frost ours because then it wouldn't be low fat anymore. This cake is really moist so it is great without frosting.)

Since it has zucchini & applesauce in it does it count as a vegetable and a fruit serving or am I stretching it?