- 3 1/2 cups old fashioned rolled oats
- 1/2 cup special dark cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 - 6 oz container greek yogurt (I used pineapple)
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 cups grated zucchini
- 1/2 cup crushed pineapple
- Grease a 9x13 pans. Combine oats, salt, baking powder, baking soda, cocoa powder and cinnamon together in a food processor or blender.
- Add eggs, oil, yogurt, sugar, pineapple, and zucchini and continue pulsing until combined. Pour batter into prepared pans. Let rest 30 minutes before baking, so preheat the oven to 350° while your waiting.
- Bake for 40-45 minutes or until cake tester inserted in the center comes out clean. Cool in pan on rack before frosting.
Dark Chocolate Frosting
- 3 tablespoons special dark cocoa powder
- 1/2 cup semi-sweet chocolate chips, melted
- 1/4 cup butter
- 2 cups confectioners' sugar
- 1/4 cup regular, soy, coconut, almond, or rice milk
- 1 teaspoon vanilla extract
Combine all the ingredients with a mixer until smooth. Frost and enjoy!!
No comments:
Post a Comment