Recipe for Zucchini Bread Cake with Chocolate Drizzle

Zucchini is one of our favorite vegetables--for a few weeks.  Then, we tire of grilled veggies, casseroles, zucchini fries, and even zucchini bread and muffins--but, still have tons of zucchini appearing from the gardens of family and friends.  This snack cake is more dessert-like than zucchini bread and makes a slightly different use of the green veggie.  We thought we would include it in our Blogging from A to Z Challenge as our letter Z entry.

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Ingredients for Zucchini Bread Cake with Chocolate Drizzle
3 Large Eggs
1 1/2 c. Sugar
1/2 c. Vegetable Oil
3 tsp. Vanilla Extract
1 (6 oz) Container Yoplait Light Lemon Cream Pie Yogurt (or a lowfat lemon or plain yogurt)
2 c. Zucchini, shredded
3 c. All-Purpose Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 1/2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
1/8 tsp. Ground Ginger
1/8 tsp. Ground Nutmeg
1/2 c. Chopped Pecans or Walnuts
1/2 c. Milk Chocolate Chips

Chocolate Sauce or Syrup for Drizzle

Instructions for Zucchini Bread Cake
Preheat the oven and prepare the baking pan.  Preheat oven to 350 F.  Lightly grease a 13x9 inch baking dish.

Blend the wet ingredients for the Zucchini Bread Cake.  Beat the eggs in a large mixing bowl.  Add the sugar and beat until well blended.  Mix in the cooking oil, the yogurt, and the vanilla until well combined.  Gently stir in the shredded zucchini.

Sift together the combine ingredients.  In a smaller mixing bowl, combine flour, salt, baking soda, baking powder, cinnamon, cloves, ginger, and nutmeg.

Mix dry ingredients into wet ingredients.  Slowly blend the dry ingredients into the wet ingredients until just incorporated--but, do not overbeat.  Fold in the nuts and chocolate chips.

Bake, cut and serve.  Bake the zucchini bread cake at 350 F for 45-50 minutes or until knife inserted into the center comes out clean.  Cool and cut into squares.  Drizzle with chocolate sauce or syrup, if desired, and serve warm.