Chocolate Zucchini Snack Cake

Do you like carrots in your muffins, avocado in your smoothies...

Zucchini in your cake?

I say yes to all. And if the zucchini cake also has chocolate, I'm definitely in. 

Doesn't it look good? 

It would look better if it didn't have zookiny in it.

WAIT A MINUTE!! I did NOT say that! My computer was hijacked! 

I just showed the picture above to Junior Goo Shoes. He took my laptop and typed the "zookiny" thing. I BLOGGY-SWEAR to you that is exactly what happened. 

After we both stopped cracking up, I decided, what the heck, I'd leave it in. I wasn't sure what I was going to write about anyway.  

Hopefully, you will be able to look past his comment, and agree that it's a pretty good looking snack cake. 

I mean, it's not going to win any beauty contests, or be voted "Best Looking." You would not make this to impress your future mother-in-law. It's not the kind of cake that you'd bake to for people to "ooh" and "aah" over.

But when you want something fairly healthy to snack on, or for a casual brunch, this is your cake.

 


Like many of my healthy recipes, this one comes from the Flat Belly Diet Cookbook. Remember when I had a friend over for brunch and I made that Tomato, Basil and Kale Frittata? I made this cake for dessert. She liked it so much, I gave her some to take home. She sent me this email:

She clearly didn't mind that it had "zookiny" in it. 

When you make it, note that the "frosting" is made from melted chocolate chips (much healthier than sugary frosting). Once the chocolate sets, it will harden (I've shown photos both ways). 

So, it's best to eat the cake within an hour or two after you frost it.  However, you can easily microwave individual pieces for 20-30 seconds to re-melt the chocolate. I like it better that way.

Without further ado...la recipe.

CHOCOLATE ZUCCHINI SNACK CAKE
(recipe by Flat Belly Diet Cookbook)


1 3/4 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1/2 cup low-fat vanilla yogurt
1/3 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
3 cups semisweet chocolate chips, divided

Preheat oven to 350° F. Coat an 11' x 8" baking pan with cooking spray.

Combine the flour, baking powder, baking soda, 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 1/2 cups of the chips.  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 12 servings (361 calories per serving). 

                                  ******************
When Junior Goo Shoes went to bed, I thanked him for giving me something to write about. 

 "That'll be $5 a word."

Sheesh, that kid is too much. But he does keep me laughing.

LINKING WITH: 
Metamorphosis Monday 
The Scoop 
Tweak It Tuesday 
A Return to Loveliness
Totally Talented Tuesday 
Treasure Box Tuesday  
Tasty Tuesday
Wow Us Wednesday
Time To Sparkle 
Wake Up Wednesday 
Home and Garden Thursday
Weekend Bloggy Reading
Let's Get Real   
Whimsy Wednesday
Home Sweet Home  
Best of the Weekend 
Fabulously Creative Friday
Feathered Nest Friday  
Be Inspired
A Bouquet of Talent
Recipe Sharing Monday
BeBetsy Dessert Sweeties