Chocolate-Zucchini Gateau

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   1. Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment.

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   2. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt.

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   3. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes.

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   4. Whisk in the olive oil.

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   5. Stir in the zucchini

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   6. Stir in the flour mixture and 1 container yogurt alternately in 2 batches.

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   7. Pour batter into the prepared pan.

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   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.

No nutritional information available.

No additional tips available.