Chocolate-Zucchini Snack Cake

By Reen

Rachel Ray

Ingredients

• 1 1/2 c. flour
• 3/4 c. unsweetend cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp espresso powder
• 1/4 tsp salt
• 1 c. sugar
• 2 eggs plus 2 egg whites
• 1/2 c. extra-virgin olive oil
• 2 c. shredded zucchini
• 2-6 oz low-fat vanilla yogurt

Preparation

Step 1

Preheat oven to 350. Greast a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.
In a large bowl, combine the flour, cocoa, baking powder, espresso and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan.
Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.