Chocolate-Zucchini Snack Cake

Chocolate-Zucchini Snack Cake
Chocolate-Zucchini Snack Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups flour

  • 3/4

    cup unsweetened cocoa powder

  • 1 1/2

    teaspoons baking powder

  • 1

    teaspoon espresso powder

  • 1/4

    teaspoon salt

  • 1

    cup sugar

  • 2

    eggs plus 2 egg whites

  • 1/2

    cup extra-virgin olive oil

  • 2

    cups shredded zucchini

  • 2

    6 ounce containers low-fat vanilla yogurt

Directions

1. Preheat the oven to 350 degrees . Grease a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment. 2. In a large bowl, combine the flour, cocoa, baking powder, espresso powder and salt. Using an electric mixer, beat the sugar, eggs and egg whites at medium-high speed until pale in color, about 3 minutes; whisk in the olive oil. Stir in the zucchini. Stir in the flour mixture and 1 container yogurt alternately in 2 batches. Transfer to the prepared pan. 3. Bake until springy to the touch and a cake tester comes out with moist crumbs, about 35 minutes; let cool slightly. Serve warm with the remaining yogurt. Tip A hit of espresso powder deepens the chocolaty taste without adding more calories. Tip Heart-healthy extra-virgin olive oil maximizes moistness. Tip A tangy yogurt topping makes the cake taste sweeter and replaces sugary frosting.

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