Dont you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!
Total Time
35min
5.0
1 Rating
Author: Abundant Harvest Organics
Servings:
6
Ingredients
•
2
cups
All-Purpose Flour
•
2
cups
Granulated Sugar
•
1/2
cup
Dark Cocoa Powder
•
1
tsp
Simply Organic Cinnamon, Ground
•
1
tsp
Baking Powder
•
1
tsp
Baking Soda
•
1
tsp
Salt
•
2
Eggland's Best Classic Eggs
•
3/4
cup
Greek Yogurt
or Plain Yogurt
•
4
Tbsp
Vegetable Oil
•
2
tsp
Vanilla Extract
•
2
cups
Zucchini
, shredded
or Other summer squash
Cooking Instructions
1.
Prepare your ingredients, and preheat the oven to 350 degrees F (180 degrees C). Grease, spray, or line with parchment paper a baking pan or cupcake tins.
2.
In a large bowl, whisk the All-Purpose Flour (2 cups), Granulated Sugar (2 cups), Dark Cocoa Powder (1/2 cup), Simply Organic Cinnamon, Ground (1 tsp), Baking Powder (1 tsp), Baking Soda (1 tsp), and Salt (1 tsp).
3.
In another bowl, whisk Eggland's Best Classic Eggs (2), Greek Yogurt (3/4 cup), Vegetable Oil (4 Tbsp), and Vanilla Extract (2 tsp) until blended.
4.
Add the flour mixture, stir just until moistened.
5.
Stir in shredded Zucchini (2 cups).
6.
Transfer batter to pan and bake. Check periodically with a toothpick until it comes out clean. Cool completely on a wire rack.
7.
Dust with powdered sugar and serve, or top with chocolate glaze for frosting (see glaze recipe)!
Nutrition Per Serving
CALORIES
547
FAT
12.1 g
PROTEIN
8.9 g
CARBS
105.8 g
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