You-Won'T-Know-It'S Decadent Chocolate Zucchini Cake - cooking recipe

Ingredients

1 1/4 cups butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup cocoa powder (Dutch-processed preferably)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces plain yogurt or 6 ounces vanilla yogurt
2 cups zucchini, grated and then cut into even smaller pieces (I use my food processor on a few pulses so that the pieces are quite small)

Preparation

Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.).
Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.).
Preheat oven to 350 degrees.
Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release.
In large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Combine flour, cocoa, baking powder, baking soda, and salt.
Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt.
Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined.
Fold in zucchini.
Pour into cake pan(s).
Bake for 50-60 minutes or until toothpick comes out with just a few crumbs.
Allow to cool for 10 minutes before removing from pans onto cooling rack.
Frost with your favorite frosting.