This is a recipe I use often in my house. Zucchini can grow very large and I hate waste. So I have come up with several ways to use it up over the years. This super moist, decadent cake will become a fast favorite for the chocolate lovers in your house. Enjoy!
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, applesauce, 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.
This will yield one cake with about 15 servings (depending on how you cut it)
Download the PDF here Chocolate Zucchini Cake
Let me know how it turns out for you in the comments below.