Ingredients

1 1/2 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon espresso powder

1/4 teaspoon salt

1 cup sugar

2 eggs plus 2 egg whites

1/2 cup extra-virgin olive oil

2 cups shredded zucchini

12 ounces low-fat vanilla yogurt

Preparation

  1. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.
  2. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt.
  3. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes.
  4. Whisk in the olive oil.
  5. Stir in the zucchini
  6. Stir in the flour mixture and 1 container yogurt alternately in 2 batches.
  7. Pour batter into the prepared pan.
  8. Bake until springy to the touch and a cake tester comes out clean, about 35 minutes. 9. Serve warm with the remaining yogurt or let cool and decorate with icing.