chocolate zucchini cake chocolate zucchini cake Israeli Kitchen File this under "ingenious ways to hide green vegetables in your favorite foods." (Photo: Sarah F. Berkowitz)

Chocolate zucchini cake

No one will know this moist, decadent chocolate cake is hiding a healthy dose of green veggies.

Print
  • Yield: 1 cake
  • Prep time: 20 minutes
  • Cook time: 35 minutes

Here ya’ go, health nuts – you can have your cake and your veggies, too! The zucchini shreds soften in the oven and blend right into the batter so there’s no funny green stuff visible to the discerning eater. In addition to the extra serving of green veggies, this cake recipe is also lower in sugar content than typical recipes. The yield is a lightly sweet, but rich and chocolatey cake that’ll please all the chocolate (and cake) lovers in your life.

I did right by y’all and gave two options for icing this cake – a lighter glaze, or a thick, rich fudgy icing. If you and yours like things really sweet, go for the chocolate fudge icing recipe included below. If you like your desserts on the lighter side, the glaze will be perfect.

The original recipe for this zucchini chocolate cake came from the King Arthur Company, makers of some fabulous baking flours including a white whole wheat flour, one of my favorite baking ingredients.

Ingredients

  • 1/2 cup Earth Balance
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 3/4 cup sugar
  • 2 eggs
  • 1/2 cup yogurt or sour cream
  • 2 1/2 cup all-purpose flour
  • 3/4 cup cocoa
  • 2 teaspoons instant coffee granules
  • 1 teaspoon cinnamon
  • 3 cups shredded zucchini (approximately 2 medium)
  • 1 cup chocolate chips
  • Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoon water
  • Chocolate fudge icing (a sweeter, fudgier option than the glaze):

  • 1/2 cup Earth Balance or butter
  • 4 ounces unsweetened chocolate
  • 4 cups confectioner's sugar
  • 1/2 cup coconut milk (or more)
  • 1 tablespoon vanilla extract

Directions

Beat Earth’s Balance, oil and sugar until smooth.

Add baking soda, baking powder, salt, vanilla, cinnamon, coffee granules and eggs. Beat well.

Add flour, yogurt and cocoa and mix. Gently mix in zucchini and chocolate chips.

Pour into pan and bake 35 minutes, or until center is set.

Allow to cool on a wire rack.

For glaze:

Mix together powdered sugar, water and vanilla until smooth consistency is achieved. Drizzle over top of cake (cake can be slightly warm when glazing).

For fudge icing:

Melt Earth Balance and chocolate in double boiler until smooth. Set aside.

In a large bowl, whip sugar, milk and vanilla together. Add chocolate mixture and whip until fully incorporated. Spread over top of fully cooled cake.

Related Topics: Baking, Desserts, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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