2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1/3 cup Plain Yogurt or Greek Yogurt
1 1/3 cups Honey (preferably local)
2 teaspoons Vanilla Extract
2 cups Shredded Zucchini
2 cups Milk Chocolate Chips
1/4 cup Butter
6 tablespoons Unsweetened Cocoa Powder
2 cups Confectioners' Sugar
1/4 cup Milk
1/2 teaspoon Vanilla Extract
Preheat oven to 325 F. Grease and flour a 9" x 13" baking pan.
In a medium bowl, combine flour, 1/2 cup cocoa powder, baking soda and salt. Set aside.
In a large bowl, mix together yogurt, honey and vanilla until well blended. Stir in the flour mixture. Fold in the zucchini and chocolate chips, then spread evenly into prepared pan.
Bake for 30 to 35 minutes or until the cake springs back when gently touched. Place on a cooling rake until room temperature.
While the cake is cooling, prepare the icing by first melting the butter in a small saucepan. Whisk in the remaining cocoa powder, then set aside. In a medium bowl, combine the confectioners' sugar, milk and vanilla until well blended. Stir in the butter mixture then spread over the cooled cake.
P.S. as a little tip, I usually get WAY more zucchini then our little family needs, so I send it through the grater on my food processor then freeze it in 2 cup increments so I can make stuff throughout the year!