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 t vanilla extract
- 2 c all-purpose flour
- 1 t baking soda
- 1/2 t ground cinnamon
- 1/2 t ground cloves
- 1/2 t salt
- 4 T unsweetened cocoa powder
- 2 1/2 c grated zucchini
- 1/4 c ground walnuts
- 1/4 c semisweet chocolate chips
Calories: 530, Calories from Fat: 200, Total Fat: 23g, Saturated Fat: 6g, Cholesterol: 60mg, Sodium: 35mg, Total Carbohydrate: 79g, Dietary Fiber: 3g, Sugars: 52g, Protein: 7g, Vitamin A: 6%, Vitamin C: 10%, Calcium: 8%, Iron: 15%
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.