You may be wondering if I’m getting sick of zucchini yet and the answer is no. Maybe by the end of the week after I’ve made zucchini fritters, savory zucchini muffins, zucchini bread, and tropical zucchini bread in addition to the zucchini lasagna and zucchini fingers I’ve already made this week (I just have to find the time)…
Today’s recipe is a sweet dish instead of my other savory ones from this week. This is absolutely delicious and can pass as coffee cake for breakfast…I made it in a bundt pan, so why not? I can confirm that it goes great with a cup of coffee at about 7:30 a.m. – I’m not sure my co-workers were as enthusiastic though…most shied away from it (avoiding the fact that it was sitting on my desk altogether with). Too funny!
This is a seriously moist cake, thanks a bunch to the zucchini and quite frankly, you can’t even really taste it! I would equate this to an even better zucchini bread – when you add chocolate, things always seem better.
- Cooking spray
- 1 tablespoon all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1/3 cup vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup fat-free buttermilk
- 2 cups shredded zucchini
- 2/3 cup semisweet chocolate chips
- 1/4 cup chopped walnuts (I omitted these…I’m sometimes funny about nuts in desserts despite really liking nuts on their own)
- 3/4 cup powdered sugar
- 3 tablespoons unsweetened cocoa
- 8 teaspoons fat-free milk
- 2 tablespoons semisweet chocolate chips
- 1 teaspoon instant coffee granules
- 1/2 teaspoon vanilla extract
Preparation Preheat oven to 350°. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.
Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.
Yield: 16 slices at about 285 cal/each. Not too shabby for yummy cake!
Courtesy of Cooking Light, June 2002