Chocolate Zucchini Cake
A delicious and moist snack, also a great use for zucchini.
Preheat oven to 350°F. Butter a 9x13” pan.
Cream together: 1 stick butter, ½ cup low fat yogurt, 1 ¾ cup sugar.
Add: 2 eggs, 1 teaspoon vanilla.
Sift in: 2 ½ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking
soda, ½ cup unsweetened cocoa powder, and ½ teaspoon cinnamon.
Stir until combined.
Stir in 2 cups grated zucchini.
Pour into pan. Sprinkle top with ¼ cup chocolate chips.
Bake until an inserted toothpick comes out clean. (About 35-45 minutes)
The flavor and texture are best if you let it cool before cutting and eating. Yum.
Snell Family Farm