Whole-Wheat, Zucchini Chocolate Cake (and One Ingredient “Ice Cream”)

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For the past few months I’ve tried to live (nutritionally, at least) a somewhat balanced life. I’m not going to lie, some days I have a slice of pizza for lunch and a burger for dinner… but I’ll have raw veggies as a snack and a green smoothie for breakfast. It all evens out in the end, right?

That’s not to say I don’t make a conscious effort to eat healthy grains and lean proteins most days, but every now and then that just doesn’t happen. And I’m okay with that. Especially when I end a meal by eating a healthy version of cake.

Now, typically when one thinks of cake, one thinks of copious amounts of fat, white flour, and sugar. While those three elements add up to typically delicious desserts, more often than not it’s not going to be healthy. But, I’m pleased to say you can make and enjoy a cake that doesn’t have sugar or white flour, and is packed with whole-wheat and vegetables. Who woulda thunk?

Whole-Wheat, Zucchini Chocolate Cake

From Texan Erin Baking

  • ¾ cup vegetable oil
  • 1 cup honey
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup non-fat Greek yogurt
  • 2 1/4 cup whole-wheat flour
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Dutch-process cocoa powder
  • 3 cups grated zucchini
  • 1 cup chopped bitter-sweet chocolate (small chop)

Ganache

From Barefoot Contessa

  • 4 ounces good semisweet chocolate chips
  • 1/4 cup heavy cream
  • 1/2 teaspoon instant coffee granules

Preheat oven to 350°F.

Grease and flour a 12-cup bundt pan.

In a large bowl, whisk together the honey, oil, and vanilla (the honey may be stubborn, but it will mix together eventually). Stir in the eggs and then the Greek yogurt. Set aside.

In another large bowl, sift together the flour, baking soda, baking powder, salt, and cocoa. Add the wet mix to the dry mix and stir, just until combined. Fold in the zucchini and the chopped chocolate. Pour into prepared pan and even out the top.

Bake in prehated oven for 45 to 50 minutes, or until a toothpick inserted comes out with a smidge of moist batter (typically you would want to cook cake longer, but this particular recipe can dry out easily so you want to take it out of the oven before entirely cooked [especially since it will continue to cook once out of the oven]).

Let cool in the pan for 20 minutes and then flip out onto a wire rack to finish cooling.

Once cooled, prepare ganache by melting the chocolate, cream, and coffee in the top of a double boiler. You’ll want to stir occasionally until everything is nicely melted together. If it looks too thick, add a few more splashes of cream.  Drizzle over the completely cooled cake.

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One Ingredient Ice Cream 

As a bonus, here is a “recipe” for “ice cream”; use as many bananas as you feel fit (one banana is roughly one small serving of ice cream).

  • Peel bananas, slice into small pieces, freeze for 2 hours.
  • Place frozen banana slices in a food processor and pulse until consistency becomes creamy. Prepare to be shocked how the texture is almost exactly that of a rich, decadent ice cream.

 

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One response to “Whole-Wheat, Zucchini Chocolate Cake (and One Ingredient “Ice Cream”)”

  1. myninjanaan says :

    I LOVE zucchini cake! It always comes out moist and super delicious! Yours looks fab 🙂

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