Wednesday, May 12, 2010

Recipe of the week: Chocolate Zucchini Cake

I made this a couple of weeks ago and it was pretty good. I got the original recipe from The Flat Belly Diet website. (Which in my opinion is a great resource). As usual I've done some tweaking, I added the cocoa powder and the walnuts and flaxseed and reduced the amount of chocolate chips. I think bittersweet chocolate is better than semisweet, it has a higher cocoa percentage and is less sweet, so it makes it seem more decadent. (I use Ghirardelli 60%)  Let me know what you think. A Vorte Sante!

Chocolate Zucchini Cake

1 & 3/4 c whole wheat pastry flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 c cocoa powder
2 eggs
3/4 c sugar
1/2 c low-fat vanilla yogurt
1/3 c canola oil
1 tsp vanilla extract
1 and 1/2 c shredded zucchini
2 c bittersweet chocolate chips, divided
1/2 c chopped walnuts
1/2 c flaxseed

Preheat the oven to 350°F. Coat an 11" x 8" baking pan with cooking spray. Combine the flour, baking powder, baking soda, cinnamon, cocoa and salt in a large bowl. Whisk the eggs, sugar, yogurt, oil, and vanilla extract in a medium bowl. Whisk in the zucchini and 1/2 cups of the chocolate chips, walnuts and flaxseed. Stir into the flour mixture just until blended. Spread into the prepared pan and bake for 30 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

Remove from the oven and sprinkle the remaining 1 1/2 cups chips over the cake. Spread with a small spatula as they melt to form an icing, placing back into the warm oven, if needed, for about 1 minute. Makes about 12 servings. Enjoy.