Rachael Ray April 2011 Best if Served Warm
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
Two 6-ounce containers low-fat vanilla yogurt
A hit of espresso powder deepens the chocolaty taste without adding more calories.
Heart-healthy extra-virgin olive oil maximizes moistness.
A tangy yogurt topping makes the cake taste sweeter and replaces sugary frosting.
1.Preheat the oven to 350°. 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. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan.
3.Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt.