I was reading the April issue of Everyday with Rachael Ray and the recipes for lightened up spring cakes caught my eye. Could it be possible that the words “good for you”, “chocolate” and “snack cake” were all on the same page? Yes, they were.
Now. Wait. A. Minute.
Of course, I took this more healthy version of a chocolate cake and lathered it with home made whipped cream. The diet stops here. But you don’t have to load it up with an artery clogging topping. You can do what the recipe tells you to do and top it with vanilla yogurt. That’s not too bad, right? I think it would be good with both even though I chose the whipped cream route then a jog later. I love how this cake is also made with olive oil and yogurt in the batter.
I adapted the recipe somewhat, thinking my kids didn’t need espresso powder in their cake to keep them awake and added some cinnamon instead. It was a nice easy cake to make and I loved the moist brownie type texture. Unfortunately my nine year old son didn’t care for the zucchini bits he found in his piece but hey, more cake for me.
1 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 cup sugar
3 medium size eggs
1/3 cup olive oil
2 cups shredded zucchini
6 ounces low fat vanilla yogurt
sweetened whipped cream
Preheat oven to 350 degrees. Grease a 9 inch square baking pan. In a large bowl, combine flour, cocoa, baking powder, salt and cinnamon. Beat the sugar and eggs in another bowl using high speed for 3 minutes. Add the olive oil and mix well. Stir in the zucchini. Add the flour mixture alternately with the yogurt until all is mixed together. Pour the mixture into the pan and bake for 35 minutes or until cake is springy to the touch and a cake tester comes out with a moist crumb. Cool slightly then serve warm with the whipped cream. For a lighter version, serve with additional low fat vanilla yogurt.