| CHOCOLATE ZUCCHINI SNACK CAKE Makes 9 servings. Two 6 oz containers low fat or fat free vanilla yogurt 1/2 cup olive or vegetable oil 1 cup sugar or Splenda 1 tsp espresso powder 3/4 cup unsweetened cocoa powder 2 cups shredded zucchini 2 eggs + 2 egg whites 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2 cups flour Heat oven to 350°. Grease a square baking pan and line the bottom with parchment, grease the parchment. -In a bowl, combine flour, cocoa, baking powder, espresso and salt. Beat sugar, eggs and egg whites until pale in color, 3 min. whisk in oil. Stir in zucchini. Stir in flour mixture and 1 container yogurt alternately. Transfer to pan. -Bake until springy and done 35 min. let cool slightly. SERVE warm with the remaining yogurt... |
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