Chocolate-Zucchini Snack Cake

• 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
• 2 egg whites
• 1/3 cup extra-virgin olive oil
• 2 cups shredded zucchini
• two 6-ounce containers low-fat vanilla yogurt

1. Preheat the oven to 350°F Grease a 9-inch square metal baking pan and line the bottom with parchment paper; 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-hight 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 of 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.

flour, unsweetened cocoa, baking powder, espresso powder, salt, sugar, eggs, egg whites, extravirgin olive oil, zucchini, containers

Taken from www.food.com/recipe/chocolate-zucchini-snack-cake-529049 (may not work)