Recipe
Dessert
Chocolate Zucchini Snack Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ¼ c. all-purpose flour | ||
| 1 ½ c. sugar | ||
| ½ c. unsweetened cocoa powder | ||
| 1 tsp. baking soda | ||
| ¼ tsp. salt | ||
| ¾ c. buttermilk | ||
| ½ c. unsweetened applesauce | ||
| 1 tbsp. oil, preferably canola | ||
| 1 tsp. vanilla extract | ||
| 4 egg whites | ||
| 2 c. grated unpeeled zucchini (about 2-1/2 medium zucchini) | ||
| ⅔ c. mini chocolate chips, divided | ||
| ½ c. chopped walnuts |
Directions
- Preheat oven to 325 degrees. Lightly coat a 9-by-13-inch baking pan with nonstick vegetable oil spray.
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
- In a medium bowl, combine buttermilk, applesauce, oil and vanilla.
- In another large bowl, beat egg whites with an electric mixer on high speed for 1 minute.
- Add buttermilk mixture and beat until blended.
- Combine egg white mixture and flour/cocoa mixture and beat until blended.
- Mix in grated zucchini and 1/3 cup chocolate chips.
- Pour batter into the prepared pan. Sprinkle remaining 1/3 c. chips and nuts over batter.
- Bake at 325 degrees about 50 minutes, or until a toothpick inserted near the center comes out clean.
- Let the cake cool completely, in the pan, on a wire rack.
Recipe Source:
Healthy Homestyle Desserts by Evelyn Tribole