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5* Sue's Chocolate Zucchini Cake

Source of Recipe

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Bak: 5* Sue's Chocolate Zucchini Cake***

Taste of Home June/July 2015
4 reviews rate this recipe 5 Stars!
Prep: 20 min. Bake: 25 min. + cooling
Yield: 15 servings.

Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan

Ingredients:
• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup dark baking cocoa
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup reduced-fat plain yogurt
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• Confectioners' sugar, optional

Directions:
1. Preheat oven to 350°. Grease a 13x9-in. baking pan.

2. In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.

3. Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched.

4. Cool completely in pan on a wire rack. If desired, dust with confectioner's sugar before serving.

1 piece equals 227 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 210 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.