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Chocolate Zucchini Cake

Chocolate lovers take notice. Who needs frosting when you can just melt chocolate chips over the top of a warm cake? For some reason it just goes so well on this one, but you could also just put the chips in the cake and forget the extra step.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 3/4 cup(s) whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 egg(s)
  • 1/2 cup(s) turbinado sugar
  • 1/2 cup(s) vanilla yogurt
  • 1/3 cup(s) olive oil
  • 1 tsp vanilla extract
  • 1 cup(s) chocolate chips
  • 1 1/2 cup(s) zucchini(s) shredded

Method
 

  1. Preheat oven to 350 degrees and oil 11x8 inch baking pan with butter or olive oil.
  2. Combine ingredients up through salt (4) in mixing bowl.
  3. Combine the eggs, sugar, yogurt, olive oil, vanilla and zucchini in a separate bowl, then add to mixing bowl all at once. Add chips if not putting on top of cake.
  4. Spread batter in prepared pan and bake 30 min. Will be slightly brown and toothpick comes out clean from the center.
  5. For the frosting, sprinkle the chips over the top of cake when it comes out of the oven. Spread them around the top of cake with a spatula when they begin to look melted. adapted from "Flat Belly Foods" Prevention 9/09