Tara Couture's Chocolate Zucchini Cake

I've reduced some of the sugar, lowered the fat w/yogurt, and changed out oil for butter in order to make this recipe a little healthier. My kids love this for breakfast and it freezes very well!

2 1/2 c. flour
1/2 c. cocoa powder
1 1/2 Tbl. baking soda
1 tsp. salt
2 1/2 tsp. baking powder
1/2 chocolate chips (mini chips suspend in batter best)
1/2 canola oil
1/4 c. plain or vanilla yogurt
1 1/2 c. sugar
2 c. grated zucchini
2 eggs + 2 egg whites
2 tsp. vanilla
1/2 c. milk

1. Preheat oven to 350 degrees
2. Combine dry ingredients through chocolate chips in a bowl.
3. In a mixer or by hand beat oil, yogurt, and sugar until lighter in color.
4. On low speed beat in eggs, zucchini, vanilla, and milk.
5. Slowly stir in dry ingredients. Do not overmix or cake will be flat and tough.
6. Pour into a greased bundt pan or 2 loaf pans.
7. Bake for 1 hour. Cool for at least 15 minutes before slicing