Chocolate Zucchini Snack Cake

Rachael Ray April 2011   Best if Served Warm


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

Two 6-ounce containers low-fat vanilla yogurt

A hit of espresso powder deepens the chocolaty taste without adding more calories.

Heart-healthy extra-virgin olive oil maximizes moistness.

A tangy yogurt topping makes the cake taste sweeter and replaces sugary frosting.


1.Preheat the oven to 350°. 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.


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