¾ cup granulated sugar
3 tbsp. olive/grapeseed/coconut/canola oil
2 large eggs
1 tsp. pure vanilla extract
1 cup unsweetened applesauce
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tbsp. unsweetened cocoa
1 ¼ tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. kosher salt
1 ½ cups peeled and finely shredded zucchini (about 1 medium) –use fine shred blade on food processor
½ cup semisweet chocolate chips tossed with 1 tbsp. unbleached all-purpose flour
1. Preheat oven to 350F.
2. Place first 4 ingredients in a food processor fitted with a steel blade. Process until well blended. Add applesauce and pulse until combined.
3. Combine flours and the next 4 ingredients in a separate bowl.
4. Add flour mixture to processor and pulse until just combined.
5. Add the zucchini and pulse until just combined.
6. Add in the chocolate chips and fold in with a spatula.
7. Transfer batter to 9- x 5-inch loaf pan lined with parchment paper and sprayed with cooking spray.
Bake for 55 minutes.
What a great way to use zucchini in a low-fat chocolate cake. Shout out to Arielle W. for the suggestion to include this in the blog. This low fat cake is a great way to sneak a vegetable into a dessert. I’ve been making this for years but brought back, tweaked a bit and now results in delicious perfection. Freezes well.
Science Fact of the Week:
Zucchini is low in calories and is actually classified as a fruit! Also called a courgette, it keeps you full while being very low in calories. It may also protect the cardiovascular system. It is a good source of vitamin C, an antioxidant and it contains Manganese, which is an essential mineral.