Chocolate-Zucchini Snack Cake

Rachel Ray

Chocolate-Zucchini Snack Cake

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  • Prep Time


  • Total Time


  • Servings



  • c. flour

  • ¾

    c. unsweetend cocoa powder

  • tsp baking powder

  • 1

    tsp espresso powder

  • ¼

    tsp salt

  • 1

    c. sugar

  • 2

    eggs plus 2 egg whites

  • ½

    c. extra-virgin olive oil

  • 2

    c. shredded zucchini

  • 2-6

    oz low-fat vanilla yogurt


Preheat oven to 350. Greast a 9-inch square metal baking pan and line the bottom with parchment; grease the parchment. In a large bowl, combine the flour, cocoa, baking powder, espresso 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. 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.


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