Recipe: Chocolate Zucchini Cake

This recipe was originally featured in the BWH Nutrition and Wellness Hub.

Ingredients:

½ cup canola oil
1 cup dark brown sugar
½ cup good quality unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
1 tsp baking soda
1 packet Sanka coffee powder
1 ¾ cups whole wheat flour
5 egg whites
1 cup shredded zucchini
½ cup good quality dark chocolate chips

Preparation:

Preheat the oven to 350 degrees Fahrenheit
With a mixer, cream together the brown sugar and canola oil; whip the egg whites into the sugar/canola oil mixture
Sift together the cocoa powder, salt, baking powder, baking soda, sanka coffee powder, and the whole wheat flour
Add the dry sifted ingredients to the sugar batter; mix together
Cut one medium zucchini lengthwise, remove seeds, and shred zucchini to 1 cup
Add the 1 cup shredded zucchini and the dark chocolate chips to the batter
Place cake batter into two lightly greased 8-inch cake pans about 1-inch deep
Bake for approximately 30-35 minutes until a toothpick comes out of the center of the cake cleanly
Garnish with a dusting of powdered sugar