Recipe: Chocolate Zucchini Cake

Enjoy this healthy dessert.
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
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