Chocolate Zucchini Cake

Ingredients

  • Vegetable oil for the to grease a round cake pan (9″ diameter)
  • 2 cups zucchini, grated
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 1/2 cups sugar
  • 1/2 unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1cup plain Greek yogurt

Directions

  1. Preheat the oven to 350ºF. Grease the cake pan with vegetable oil.
  2. Rinse the zucchini, cut the round ends, and shred it with a box grater into a large bowl, stopping before you get to the stem.
  3. Use a medium bowl to dump the flour, sugar, cocoa powder, oats,  baking soda, and salt.
  4. Mix the eggs and yogurt with the grated zucchini. Add the dry ingredients, mixing to combine.
  5. Transfer the cake batter to the cake pan and place it in the oven. Bake for 20 minutes. Do a test if the cake is done by using a toothpick and poke it in the middle to see that it comes out clean. If the toothpick comes out wet, bake for another 5 minutes and test the cake again. It is done when the toothpick comes out clean.
  6. Let the cake cool in the cake pan for 20 to 30 minutes.

Enjoy the cake warm! Store leftovers in an airtight container in the refrigerator.

IMG_3884

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