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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.