Chocolate-Zucchini Snack Cake

When she saw me grate up the zucchini to put into this cake, my daughter immediately condemned the dessert as, "Bleh!."  She changed her tune after trying a piece.  This cake was moist, chocolaty, and absolutely delicious!!!  It makes you feel good that it's fairly healthy too.

1 3/4 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 cup sugar
1/2 cup low-fat vanilla yogurt
1/3 cup canola oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
3 cups semisweet chocolate chips, divided

Preheat oven to 350 degrees.  Coat an 8x11 baking pan with cooking spray.

Combine flour, baking powder, baking soda, and salt in a large bowl.

Whisk the eggs, sugar, yogurt, oil, and vanilla extract in a medium bowl.  Whisk in the zucchini and 1 1/2 cups of the chips.  Stir into the flour mixture just until blended.  Spread into the prepared pan and bake for 30 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

Remove from the oven and sprinkle the remaining 1 1/2 cups chips over the cake.  Spread with a small spatula as they melt to form an icing, placing back into the warm oven, if needed, for about 1 minute. 

Note:  When the cake completely cools, the "frosting" will harden, so you might want to precut all the pieces while the icing is still soft.