Chocolate Zucchini Snack Cake
Celebrate Valentine's Day with this easy to prepare, super moist chocolate cake. It is sure to satisfy your craving for a rich chocolate cake with the added bonus of zucchini and whole wheat flour.
Recipe by Kelly Pearce, RD
Makes: 15 to 20 servings
Ingredients:
1 1/2 cups all-purpose white flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2/3 cups butter, softened
1 1/2 cups of light brown sugar, loosely packed
1 tsp vanilla extract
1 tsp instant coffee or espresso granules
3 eggs
2 cups grated zucchini (about 2 medium)
1 cup semi-sweet or dark chocolate chips
1 tsp powdered sugar
Optional: Fresh strawberries
Instructions:
-
Preheat oven to 350ËšF. Lightly grease a nonstick 9 x 13 inch pan with some of the softened butter.
-
In a medium bowl whisk together the flours, cocoa powder, baking soda, baking powder, and salt.
-
In a large bowl, combine the sugar and butter. Beat with an electric mixer at medium speed until light and fluffy. Beat in the vanilla extact and coffee/espresso, then the eggs, one at a time. Add the flour mixture and beat until thoroughly combined. The batter will be thick. Fold in the grated zucchini and chocolate chips.
-
Pour the batter into the prepared pan; spread and level with a rubber spatula. Place in the oven and bake for 30 - 35 minutes; a tooth pick inserted in the centre should come out clean. Let cool and lightly dust with powdered sugar.
-
Cut into squares right in the pan and serve with freshly sliced strawberries!