Monday, March 28, 2011

Dark Chocolate Zucchini Snack Cake


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


  1. Pre-heat oven to 350°F. Grease a 9 inch metal baking pan and line the bottom with parchment paper; grease the parchment paper.
  2. In a large bowl, combine the flour, cocoa, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the sugar, eggs, and egg whites for 3 minutes.
  4. Whisk olive oil into egg mixture. Stir in zucchini.
  5. Stir in flour mixture and yogurt alternately in 2 batches. Mix until well blended and then transfer to prepared pan.
  6. 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.

1 comment:

  1. 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.

    James 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 :)


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