Beat until smooth: 1/2 c. soft butter, 1/2 c. yogurt or sour cream, 2 tsp. vanilla
Add in and mix well: 2 c. sweetener, 2 tsp. orange peel (opt), 1/2 c. cocoa, 1 tsp. cinnamon
Beat 3 eggs until fluffy and add in, mixing well.
Add in 2 c. packed, shredded raw zucchini.
Add in: 1 3/4-2 c. Summers Sprouted Spelt Flour, 2 1/2 tsp. baking powder, 1 c. chopped nuts (opt.)
Pour into greased and floured 10" bundt or tube pan, 2 layered-cake pans or 9 x 13". Bake at 350 for 45-60 minutes or until knife comes out clean
Cool for 15 minutes before turning out of pans.