Hubby and I have been getting our vegetable plots ready for gardening, and we’ve begun the fighting debating discussion around what to plant. Usually, we are in agreement on what we want to enjoy eating (and canning) all summer, but we seem to disagree on zucchini. I know this noble vegetable needs A LOT of room to germinate and bear vegetables. We tried it one year, and quite simply-our the urban piece of the yard just did not have enough room for the flowers to pollinate. I was slightly sad. I say slightly because if you are familiar with the blog, you know I am first-generation Italian. And if it’s one thing we Italians love it’s fried zucchini flowers. They are so delicious, so seldom found, and such a delicacy. So if my plants didn’t get me any vegetables, it sure gave me plenty of flowers.
Well, this year, hubby is not going with the whole zucchini plan. To try and change his mind, I’ve been making a lot of zucchini dishes this month. You will be seeing some of the recipes in the coming weeks. One is this wonderful dessert I adapted from my WeightWatchers cookbook. It’s kind of a play off of zucchini bread, but more decadent-yet it keeps the fat and calories to a minimum with canola oil and yogurt. I wanted to add chocolate chips, but my “guardian calorie angel” said no. But if you aren’t worried about her, I say add them in!
Healthy-ish Chocolate Zucchini Bundt Cake
Ingredients:
1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
1 cup of sugar
1 cup of light brown sugar
1/2 cup of unsweetened cocoa
1 teaspoon of baking soda
1/2 teaspoons salt
1 cup of fat-free yogurt
1/2 cup of canola oil
4 large eggs
1/2 teaspoons vanilla
1 pound of zucchini, finely shredded and tossed with a sprinkling of salt in a colander
Unflavored bread crumbs
1/4 cup of white chocolate chips
extra canola oil for melting the chocolate
Directions:
Spray a bunt pan liberally with nonstick cooking spray and coat with unflavored bread crumbs until evenly coated. (This works like a charm in popping out the bundt cake w/o sticking to the sides.
Pre-heat to 350˚.
In a bowl, whisk together the dry ingredients; flours, cocoa, baking soda, and salt. Set aside.
Let the zucchini sit for about 30 minutes while you prepare the batter. Squeeze the excess water out and set aside.
In a large bowl, whisk together the yogurt, the eggs, the vanilla, the sugars and the oil until well combined. Add the dry ingredients to the wet and whisk until just moistened, and then stir in the zucchini until just blended.
Pour mixture into pan and bake for about 50 minutes or until toothpick poked to the center comes out clean. Let cool in the pan for about 10 to 15 minutes and then invert onto a cooling rack to cool completely.
Melt the white chocolate chips with a splash of canola oil in the microwave using a small bowl at half power until melted and of drizzling consistency. Drizzle the top of the cake with white chocolate and serve with some fat-free nondairy whipped topping.
Photo How-To:
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
