Name: Chocolate Zucchini Cake
Ingredients: 2 cups all-purpose flour; 2 cups sugar; ½ cup dark baking cocoa; 1 ½ tsp ground cinnamon; 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 large eggs; ¾ reduced-fat plain yogurt; ¼ cup canola oil; 2 tsp vanilla extract; 2 cups shredded Witten’s Zucchini; Confectioner’s sugar, optional

2 cups all-purpose flour

2 cups sugar

½ cup dark baking cocoa

1 ½ tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 large eggs

¾ reduced-fat plain yogurt

¼ cup canola oil

2 tsp vanilla extract

2 cups shredded Witten’s Zucchini

Confectioner’s sugar, optional

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

In a large bowl, whisk the first 7 ingredients. In another bowl, whisk eggs, yogurt, oil & vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.

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

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

Ingredients