Zucchini Cake
1/2c applesauce
1 c sugar
2 eggs
1/2c plain yogurt
2 1/2c all purpose flour
2c zucchini (peel & grind in food processor)
1/2c carrot (peel & grind in food processor)
2 tsp vanilla
1/2c cocoa powder
1 1/2tsp baking soda
1/2 tsp salt
1/2c walnut
Frosting
2/3c semisweet chocolate chips
1/2c creamy peanut butter
In a large bowl, cream applesauce and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine flour, cocoa, baking soda and salt; gradually add to cream mixture zucchini and carrot.
Pour into a greased 12in x 9in baking pan. Bake at 350 degrees for 35-40min or until toothpick inserted near center comes out clean.
For Frosting: in a small saucepan, combine chocolate chips and peanut butter. Cook and stir on low heat until smooth. Spread over cake.