Sue's Chocolate Zucchini Cake Recipe

By jab120638

Ingredients

• FROSTING:
• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup dark baking cocoa
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 3/4 reduced-fat plain yogurt
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• 1 can (5 ounces) evaporated milk
• 1 cup sugar
• 1/4 teaspoon vanilla extract
• 4 ounces unsweetened chocolate, chopped
• 1/4 cup butter, cubed

Preparation

Step 1

Preheat oven to 350°. Grease a 13x9-in. baking pan.

In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and 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.

For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Yield: 15 servings.