July 7, 2014

Chocolate Zucchini Cake

Summertime means an abundance of zucchini! And some BIG ones. While I love me some fresh sauteed or roasted zuchs, y'all do know I like to put them in baked goods right?

Last night, I whipped up a big ole' chocolate zucchini cake. And let me tell you, no zucchini could be detected! (Unless you look really closely and notice some green specks.)

But wait -- there's more!

The zucchini isn't just there for grins. This is actually a lightened up chocolate cake, with way less calories than a traditional cake. I subbed Greek yogurt for oil, and there are no eggs in this recipe.

The result was a slightly more dense cake, but that was sweet and delicious without all the guilt.

See? You can barely even see the zucchini, and trust me, you certainly can't taste it.

Chocolate Zucchini Cake

For the cake:
1/2 cup low fat plain Greek yogurt
1 1/4 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (1 large or 2 small zucchinis)
1 tablespoon water*
1/2 cup chopped walnuts, optional

For the frosting:
4 tablespoons cocoa powder
1/4 cup butter, softened
1.5 cups powdered sugar
1-2 Tbsp milk of choice
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

Using an electric mixer fitted with a paddle attachment, mix together the yogurt, sugar, and vanilla until well combined. Add the dry ingredients and stir. Add the zucchini and mix until just combined; do not overmix. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). It will be drier than a normal cake batter.
Bake 25-30 minutes until the brownies spring back when gently touched.

To make the frosting: Mix softened butter, cocoa, and powdered sugar with a hand mixer. Mix in milk and vanilla. Spread over cooled brownies. Cut into squares.
Adapted from Crazy for Crust

Now you can have your cake and eat it too... without the guilt! :-)


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