I made this last night for dessert and it was fantastic. Although it is called a snack cake, I think it tasted more like a brownie. I did add some chocolate chips as well for extra chocolate. I don’t believe that you can have enough.
This recipe came from Rachael Ray’s Every Day Recipes:
Chocolate-Zucchini Snack Cake
Prep: 25 min
Bake: 35 min
1-1/2 cups flour (I used whole-wheat)
3/4 cup of unsweetened cocoa powder
1-1/2 tsp baking powder
1 tsp espresso powder
1/4 tsp salt
1 cup sugar
2 eggs plus 2 egg whites
1/2 cup extra virgin olive oil
2 cups shredded zucchini
2 (6 oz) containers of low-fat vanilla yogurt
1. Preheat oven to 350 degrees. Grease a 9-in metal baking pan and line the bottom with parchment paper. grease the parchment paper.
2. In a large bowl, combine the flour, baking powder, cocoa powder, salt and espresso powder. Using an electric mixer, beat the sugar, eggs and egg whites at medium-speed until pale in color, about 3 minutes; whisk in olive oil. Stir in zucchini. Stir in the flour mixture and 1 container alternately in 2 batches. Transfer to 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 remaining yogurt.
Pretty simple. Hope you enjoy!!!