Chocolate Zucchini Snack Cake

Recipe by Kelly Pearce, RD

Instructions:

 

  • Preheat oven to 350˚F. 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!

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

Makes: 15 to 20 servings

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.

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© 2018 by The Dietitians Network of Nova Scotia.