Cooking Instructions
- 1
Preheat oven to 350º. Grease a 13x9" baking pan.
- 2
In a large bowl. Whisk the first 7 ing. Together. In another bowl whisk eggs, yogurt, oil and vanilla together until blended. Add flour mixture. Stir just until moistened. Stir in zucchini.
- 3
Transfer batter to prepared pan. Bake 25 -30 minutes. Or until top springs back when lightly touched.
- 4
Cool completely in pan on a wire rack Icing recipe in next step.
- 5
Melt 4 oz. Chopped unsweetened chocolate & 1/4 cup butter in a metal bowl over simmering water. Stir until smooth. Place 1 can (5oz) evaporated milk & 1 cup sugar in a blender. Cover & process 1 minute to dissolve sugar. Add warm chocolate mixture cover & process just until mixture thickens to desired consistency. About 30 seconds. Mine took a little longer. Ice your cake. Store in refrigerator. You can also just dust with powered sugar.
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