Chocolate Zucchini Cake
2 cups all-purpose flour
2 cups golden sugar
1/2 cup dark baking cocoa
1-1/2 teaspoons ground cinnamon
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, room temperature
3/4 cup plain Pequea Valley Farm yogurt
1/4 cup avocado oil
2 teaspoons pure vanilla extract
2 cups shredded zucchini
Frosting:
1 can (5 ounces) evaporated milk
1 cup golden sugar
1/4 teaspoon pure vanilla extract
4 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
Preheat oven to 350°. Grease a 13×9-in. baking pan.
In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour 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 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.