Chocolate Zucchini Cake
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||c||Stonyfield Organic Fat Free French Vanilla Yogurt|
|4||tbsp||unsweetened cocoa powder|
|2 1⁄2||c||grated zucchini|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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