Chocolate-Zucchini Gateau

• 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 plus 2 egg whites
• 1/2 cup extra-virgin olive oil
• 2 cups shredded zucchini
• 12 ounces low-fat vanilla yogurt

1. 1. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.
2. 2. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt.
3. 3. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes.
4. 4. Whisk in the olive oil.
5. 5. Stir in the zucchini
6. 6. Stir in the flour mixture and 1 container yogurt alternately in 2 batches.
7. 7. Pour batter into the prepared pan.
8. 8. Bake until springy to the touch and a cake tester comes out clean, about 35 minutes. 9. Serve warm with the remaining yogurt or let cool and decorate with icing.

flour, cocoa, baking powder, espresso powder, salt, sugar, eggs, extravirgin olive oil, zucchini, vanilla yogurt

Taken from www.epicurious.com/recipes/member/views/chocolate-zucchini-gateau-52006821 (may not work)