Preheat the oven to 350o F. Line an 8’’ x 8’’ baking pan with aluminum foil, leaving extra foil over 2 opposite edges to use as handles after the cake is baked. Coat the foil with cooking spray.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, with a wire whisk, beat the eggs, sugar, yogurt, oil, and vanilla until smooth. Stir in the zucchini and chocolate chips.
Add the zucchini mixture to the flour mixture and stir just until blended. Scrape into the prepared pan.
Bake for 40 minutes, or until the cake is springy to the touch and a wooden pick inserted into the center comes out clean.
Let the cake cool in the pan on a rack for 30 minutes. Remove from the pan using foil handles. Discard foil and cool completely on the rack.
Recipe Credit: Prevention: The Sugar Solution
Per servings: 146 calories, 3 g protein, 18 g carbohydrates, 8 g fat, 27 mg cholesterol, 127 mg sodium, 2 g dietary fiber
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