Sue’s Chocolate Zucchini Cake (Taste of Home) - Fresh from the Garden

2 cups all-purpose flour

2 cups sugar

½ cup dark baking cocoa

1 ½ teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

¾ cup reduced fat plain yogurt

¼ cup canola oil

2 teaspoons vanilla extract

2 cups shredded zucchini

For the frosting...

1 can (5 ounces) evaporated milk

1 cup sugar

¼ teaspoon vanilla extract

4 ounces unsweetened chocolate, chopped

¼ cup butter, cubed

Preheat oven to 350 degrees. Grease 13x9 inch baking pan. In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add flour to 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 for 30 seconds. In a microwave, melt chocolate and butter, stir until smooth, stopping to scrape blender jar as needed. Spread frosting on cooled cake and serve.