Easy and yummy, most people had NO clue there was anything healthy in it!
…for the cake
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs or equivalent in egg replacer
1/2 cup plain yogurt
2 1/2 cups TanyaG’s flour mixture (works well, you can use your favourite too)
3/4 cup Dutch process cocoa
2 teaspoons espresso powder, optional
2 cups shredded zucchini
3/4 cup mini chocolate chips
… for the icing
6 oz heavy cream
9 oz chocolate chips
Preheat the oven to 325°F. Lightly coat a 9? x 13? pan with baking spray.
In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in eggs/replacer.
Stir in yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and chocolate chips.
Spoon the batter into the prepared pan. Bake the cake for 35 – 40 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
To prepare the frosting, heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3 minutes then stir to combine. It may take a few minutes of stirring for the ganache to come together… but it will. It will thicken as it cools… when warm (but not hot) pour over cake and smooth with offset spatula. Allow frosting to set for about 30 minutes before serving… or not.
Really yummy with ice cream.
|Diet Choices||gluten free, egg free, dessert, chocolate|
|Tags||chocolate dessert egg free gluten free|