Chocolate Zucchini Cake

Ingredients:
1/2 cup butter, softened
1/2 cup plain or vanilla non-fat Greek yogurt
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
2 small zucchini, trimmed and quartered
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon kosher or sea salt
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup brown sugar
3/4 cup walnuts
1/2 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees Fahrenheit. Add butter, yogurt, sugar, eggs, vanilla, buttermilk, and zucchini to blender and secure lid. Select "Batters" cycle (if you don't have a "Batters" cycle, blend on a Medium to Medium-Low speed - speed 4 - for 30 seconds). Add flour, cocoa powder, cinnamon, salt, baking soda, and baking powder to jar and secure lid. Press "Pulse" 8-10 times until ingredients are incorporated. Pour batter into greased 9 x 13 non-stick pan.

For crumbing topping, add brown sugar and walnuts to clean blender and secure lid. Press "Pulse" 3-5 times until nuts are chopped to desired texture. Add nut mix to chocolate chips and sprinkle evenly on top of cake. Bake for 40-45 minutes until done. Allow to cool for at least one hour before cutting.

Found at http://www.blendtec.com/recipes/chocolate-zucchini-cake