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Chocolate Zucchini Cake

 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.