Chocolate Zucchini Snack Cake

Kids will love this "hidden" veggie cake! From the Flat Belly Diet Cookbook.


Allowing the chips to melt on a warm cake results in a lovely chocolate spread that helps this otherwise lean cake stay moist.

TIME: 45 minutes

SERVINGS: 12

1 and 3/4 c whole wheat pastry flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 c Natural Sweetener
1/2 c low-fat vanilla yogurt
1/3 c canola oil
1 tsp vanilla extract
1 and 1/2 c shredded zucchini
3 c semisweet chocolate chips, divided (MUFA)

1. Preheat the oven to 350°F. Coat an 11" x 8" baking pan with cooking spray.

2. Combine the flour, baking powder, baking soda, and salt in a large bowl.

3. Whisk the eggs, sugar, yogurt, oil, and vanilla extract in a medium bowl. Whisk in the zucchini and 11/2 cups of the chips. Stir into the flour mixture just until blended. Spread into the prepared pan and bake for 30 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

4. Remove from the oven and sprinkle the remaining 1 1/2 cups chips over the cake. Spread with a small spatula as they melt to form an icing, placing back into the warm oven, if needed, for about 1 minute.

Nutrition Info Per Serving (1/12 of cake): 361 Cal, 5 g pro, 47 g carbs, 17 g fat, 4 g fiber, 175 mg sodium

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