Ingredients
Servings 8
- 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
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.
I do not use a microwave. How can I substitute? Thanks
By using a double boiler method. Take a large pot and bring some water to a boil, then stick the chocolate in a smaller pot so it melts indirectly without burning. Make sure you test the pots out first to make sure your choice of pots will work. You need a level of water low enough not to spill over into the pot with the chocolate, so the smaller pot must fit well enough to touch the low level of boiling water or it won’t do anything.
Can this be made in small loaf pans
This cake is moist and remains moist and delicious