Instructions: Heat oven to 325 degrees. Thoroughly coat a 13-by-9-by-2 inch baking pan with cooking spray. Dust with about 1 tablespoon of flour. Set aside.

In a mixing bowl, beat the fat-free mayonnaise and the canola oil. Add the sugar and beat until it dissolves. Add the vanilla, whole egg, egg whites, salt, cinnamon, and cocoa.

In a separate bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the mayonnaise mixture alternately with the sour skim milk. Beat just enough to combine ingredients, but do not overbeat. Stir the zucchini in by hand. Spread the batter in the prepared pan and sprinkle top evenly with the chocolate chips and pecans. Bake for 40 to 45 minutes, or until a pick inserted in the center comes out clean.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.