If you've ever grown zucchini in your garden, you know how a bountiful harvest leaves you questing for more unique ways to enjoy the fruits (or vegetables) of your labor. One taste of this incredibly moist cake and your quest will end.
| 1⁄4 | c | butter |
| 1⁄2 | c | vegetable oil |
| 1 3⁄4 | c | sugar |
| 2 | eggs | |
| 1 | c | Stonyfield Organic Fat Free French Vanilla Yogurt |
| 1 | tsp | vanilla extract |
| 2 | c | all-purpose flour |
| 1 | tsp | baking soda |
| 1⁄2 | tsp | ground cinnamon |
| 1⁄2 | tsp | ground cloves |
| 1⁄2 | tsp | salt |
| 4 | tbsp | unsweetened cocoa powder |
| 2 1⁄2 | c | grated zucchini |
| 1⁄4 | c | ground walnuts |
| 1⁄4 | c | semisweet chocolate chips |
Preheat oven to 325°.
In a medium-sized mixing bowl, cream together butter, vegetable oil, and sugar. Add eggs, yogurt and vanilla. Blend well.
In a separate bowl, sift together dry ingredients. Blend dry ingredients into the wet mixture. Add grated zucchini and mix well.
Grease and flour a 9x13 inch pan. Pour batter into pan and sprinkle with walnuts and chocolate chips. Bake for 45 minutes, until toothpick inserted in the center comes out clean. Let sit for a few minutes and serve warm or place on a cooling rack and cool completely.