Chocolate Zucchini Cake

I LOVE the combination of chocolate and zucchini.  This cake is super tasty.  And, the best part, is there is no added fat in it!  SWEET!  It features our secret ingredient in baking-beans. 

(again, please pardon the picture, it was an afterthought...)

Are you ready for the yummyness that I call this recipe?????  I want to make it again, just thinking about how tasty it is!

Chocolate Zucchini Cake
(my mother gave me this recipe.  I don't know who the original is from...so its adapted from the recipe my mom gave me)
1/2 c mashed beans (black beans)
1/2 c fat free plain yogurt
1 c honey
2 eggs
2 c grated zucchini
2 1/2 c flour
 1 tsp vanilla
1/2 c sour milk (milk with 1-2 tsp vinegar added will do)
4 tbs cocoa powder
1/2 tsp cinnamon
1 tsp salt
1 1/4 tsp baking soda
1 tsp baking powder

Topping:
3/4 c semi-sweet chocolate chips
1/2 c brown sugar
3/4 cup pecans, chopped

1. Combine the beans, yogurt, and honey.  Mix until well blended.  Add the eggs and beat until well blended.  Add all other ingredients and mix only until blended (don't overmix).  Pour into a 9x13 pan. 
2. Sprinkle the topping on top of the cake batter.  Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean. 

yields 18 servings, 252 calories per serving.

Tell me what you think when you try it!