Chocolate Zucchini Snack Cake
Recipe by Kelly Pearce, RD
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!
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
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.