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(Makes 16 servings)
 Anyone
who has a garden is probably picking the last of their zucchini.
While zucchini is great on its own, it also provides wonderful
texture and moistness when added to cakes and breads. This
chocolate zucchini cake with a hint of orange is a very popular
dessert at Green Mountain. Taste it and you'll know
why!
1 1/4 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/3 cup canola oil
1/2 cup plain yogurt
1 teaspoon vanilla
2 teaspoons grated orange peel
1 1/2 cups grated zucchini
Heat oven to 350 degrees. Lightly grease an 8x8” cake
pan or 8” round spring form pan. In medium mixing bowl,
sift together flour, sugar, cocoa, baking powder, soda, salt
and cinnamon. In large mixing bowl, beat eggs and stir in
canola oil. Beat dry ingredients into egg mixture alternately
with yogurt. Stir in vanilla, orange peel and zucchini. Pour
batter in baking pan and bake 50 to 60 minutes or until toothpick
inserted in the middle comes out clean.
Cool. Drizzle glaze over cake. (See below)
Orange Glaze
1/2 cup powdered sugar
1 tablespoon melted butter
2 tablespoons orange juice
1/2 teaspoon grated orange peel
Mix together powdered sugar and butter. Stir in orange juice
and grated peel.
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