Ingredients
2 cups all-purpose flour2 cups sugar1/2 cup dark baking cocoa1-1/2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt2 large eggs, room temperature3/4 cup reduced-fat plain yogurt1/4 cup canola oil2 teaspoons vanilla extract2 cups shredded zucchiniFROSTING:1 can (5 ounces) evaporated milk1 cup sugar1/4 teaspoon vanilla extract4 ounces unsweetened chocolate, chopped1/4 cup butter, cubed
Preparation
Preheat oven to 350°. Grease a 13x9-in. baking pan.
In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini.
Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack.
For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
