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Dessert

Chocolate Zucchini Cake

A decadent dessert with a healthy twist—this moist chocolate cake sneaks in zucchini and uses some olive oil for a guilt-free indulgence.

by Elizabeth Kurtz

Food 4 Thought

Wine is the traditional symbol of joy that is used on many festive occasions. The Jewish people are compared to wine in a number of places in scripture, and the metaphor is pretty accurate. Wine takes time to produce, but also has to go through quite a process. In order to make delicious wine or grape juice, the grape has to be crushed in order to bring out its true potential. And just as wine also improves with age, we want our lives to improve with age too! Understand more about the symbolism of wine.

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IngredientsInstructions

Ingredients

Servings

1 1/2 cups flour plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini grated and squeezed dry (if your kids will freak out from green specks in the brownies, peel the zucchini first)
1 teaspoon honey

Instructions

Nutritional Facts

Nutrition Facts

Chocolate Zucchini Cake

Amount per Serving

Calories

468

% Daily Value*

Fat

23

g

35

%

Saturated Fat

7

g

44

%

Trans Fat

0.02

g

Polyunsaturated Fat

2

g

Monounsaturated Fat

13

g

Cholesterol

42

mg

14

%

Sodium

235

mg

10

%

Potassium

253

mg

7

%

Carbohydrates

62

g

21

%

Fiber

3

g

13

%

Sugar

40

g

44

%

Protein

6

g

12

%

Vitamin A

118

IU

2

%

Vitamin C

4

mg

5

%

Calcium

29

mg

3

%

Iron

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Preheat the oven to 350 degrees F.
Grease the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes.
Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick).
Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Transfer to a rack and let cool completely.

Make the glaze:

Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl.
Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted.
Spread over the cake, and then cut into pieces.