Chocolate Zucchini Snack Cake

Preheat oven to 325 degrees. Lightly coat a 9-by-13-inch baking pan with nonstick vegetable oil spray.

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.

In a medium bowl, combine buttermilk, applesauce, oil and vanilla.

In another large bowl, beat egg whites with an electric mixer on high speed for 1 minute.

Add buttermilk mixture and beat until blended.

Combine egg white mixture and flour/cocoa mixture and beat until blended.

Mix in grated zucchini and 1/3 cup chocolate chips.

Pour batter into the prepared pan.  Sprinkle remaining 1/3 c. chips and nuts over batter.

Bake at 325 degrees about 50 minutes, or until a toothpick inserted near the center comes out clean.

Let the cake cool completely, in the pan, on a wire rack.