Dark Chocolate Zucchini Snack Cake

Ingredients:

1 1/2 cups flour

1 cup Dark Chocolate Cocoa Powder

1 1/2 tsp. baking powder

1/4 tsp. salt

1 cup sugar

2 eggs

2 egg whites

1/3 cup extra-virgin olive oil

2 cups finely shredded zucchini

6 oz. container low-fat vanilla yogurt

Directions:

1. Pre-heat oven to 350°F. Grease a 9 inch metal baking pan and line the bottom with parchment paper; grease the parchment paper.
2. In a large bowl, combine the flour, cocoa, baking powder, and salt. Set aside.
3. Using an electric mixer, beat the sugar, eggs, and egg whites for 3 minutes.
4. Whisk olive oil into egg mixture. Stir in zucchini.
5. Stir in flour mixture and yogurt alternately in 2 batches. Mix until well blended and then transfer to prepared pan.
6. Bake until springy to the touch and cake tester comes out with moist crumbles, about 35 minutes; let cool slightly. Serve warm.

tip: i've been topping mine with greek yogurt, walnuts, and local honey.