Ingredients:

Cake:

• 2 1/2 cups whole-wheat flour
• 1/2 cup rolled oats
• 2 Tbsp wheat germ
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 2 eggs
• 1 cup low fat plain Greek yogurt
• 1/2 cup canola oil
• 1 Tbsp vanilla
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 cups packed shredded zucchini (peel on)
• 1/2 cup chocolate chips
• 3/4 cup chopped walnuts (optional)

Cinnamon Oat Crumble:

• 2/3 cup rolled oats
• 1/3 cup brown sugar
• 1/4 cup whole-wheat flour
• 1/4 cup canola oil
• 2 tsp cinnamon
• 1/2 cup chocolate chips

Directions:

1. Preheat oven to 325ºF.  Prepare a 9 x 11 pan with parchment.
2. In a large bowl, whisk together flour, oats, wheat germ, cinnamon, baking soda and baking powder.
3. In a second large bowl, beat together eggs, yogurt, canola oil and vanilla until well combined. Add the sugars and continue beating. Stir in the zucchini until well combined.
4. Add wet ingredients to flour mixture and stir just to combine ingredients.
5. Add the chocolate chips and walnuts (if using) and stir just to combine ingredients.
6. Add batter to prepared cake pan and leveled into the corners as needed.
7. To prepare the crumble: combine oats, sugar, flour, canola oil and cinnamon until well blended. Stir in the chocolate chips. Mixture will appear like damp sand. Sprinkle this mixture over the top of the entire cake.
8. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool in pan on a wire rack. Serve warm with ice cream for a decadent treat or slice and serve at room temperature for a coffee time snack.