Ingredients:
1 1/2 cups flour
1 cup Dark Chocolate Cocoa Powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
2 eggs
2 egg whites
1/3 cup extra-virgin olive oil
2 cups finely shredded zucchini
6 oz. container low-fat vanilla yogurt
Directions:
- Pre-heat oven to 350°F. Grease a 9 inch metal baking pan and line the bottom with parchment paper; grease the parchment paper.
- In a large bowl, combine the flour, cocoa, baking powder, and salt. Set aside.
- Using an electric mixer, beat the sugar, eggs, and egg whites for 3 minutes.
- Whisk olive oil into egg mixture. Stir in zucchini.
- Stir in flour mixture and yogurt alternately in 2 batches. Mix until well blended and then transfer to prepared pan.
- Bake until springy to the touch and cake tester comes out with moist crumbles, about 35 minutes; let cool slightly. Serve warm.
tip: i've been topping mine with greek yogurt, walnuts, and local honey.
So I finally made this, but tweaked it slightly. Next time I'll follow the instructions exactly as mine was pretty tasty, but not AMAZING. Instead of just flour, I used 1Cup Four, and 1/2Cup Wheat flour. I didn't have Dark Cocoa Powder (couldn't find it at whole foods), so I used regular. And then I didn't have vanilla yogurt, so instead used raspberry (which added some yummy flavor). Then the final thing that made it different is I only had a 8in. square pan, so cooking time was longer and the cake dried out a bit.
ReplyDeleteJames complained that it wasn't sweet enough (I told him it's healthy, so he should like it) :)
But I just finished my 2nd piece, so it's definitely one I will make a again.
Post some more yummy treats when you have time :)