After the end of year assembly at the Junior High, I made a Chocolate Zucchini Cake with a rich and luscious icing to celebrate the years achievements.
CHOCOLATE ZUCCHINI CAKE
2 cups flour
2 cups sugar
1/2 cup baking cocoa
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups shredded zucchini
Creamy Fudge Frosting (recipe to follow)
Heat oven to 350F. Grease a 13-by-9-inch baking pan.
In a large bowl, whisk flour, sugar, cocoa, cinnamon, baking powder, baking soda and salt. 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 for 25 to 30 minutes or until top springs back when lightly touched.
Cool completely in pan on a wire rack. Top with Creamy Fudge Frosting.
CREAMY FUDGE FROSTING
Melt 4 ounces of chopped chocolate and 1/4 cup of cubed butter. Stir until smooth. Place 1 (5-ounce) can of evaporated milk, 1 cup of sugar and 1/4 teaspoon of vanilla extract in a blender, cover and process 1 minute to dissolve sugar. Add warm chocolate mixture, cover and process just until mixture thickens to desired consistency, about 30 seconds. Spread on cooled cake.