Chocolate Fudge Zucchini Cake with Candied Pistachios.
Zucchini is in season all summer. You’ll find it fresh at your farmers market’s, at your local grocer, in your CSA. Luckily, there are innumerable ways to use it. Sub it for noodles (zoodles!), stuff it like enchiladas, grate it for patties, or throw it in your muffins... but it’s also surprisingly good for dessert! The zucchini makes this chocolate cake incredibly fudgy, and you’ll get a serving of veggies too. It’s not to say this isn’t a treat, but made with wheat flour, Greek yogurt and dark chocolate – it’s a nutritious one! Who knew you could eat your veggies in the form of a rich chocolate cake?
Chocolate Fudge Zucchini Cake with Candied Pistachios
From How Sweet It Is
For the Cake:
- 1 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup loosely packed brown sugar
- 1 large egg, lightly beaten
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups freshly grated zucchini
- 1/2 cup dark chocolate chunks/chips
- Preheat the oven to 350 degrees F. Spray an 8×8-inch baking dish with nonstick spray.
- In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Set it aside.
- In a large bowl, whisk together the melted butter and the sugar. Once smooth, whisk in the egg, sour cream/yogurt, milk and vanilla extract. Stir the mixture until it is a smooth batter.
- Gradually add in the dry ingredients and stir until just combined. Stir in the zucchini and chocolate chips.
- Spread the batter into the greased pan. Bake for 30 to 35 minutes, then remove from the oven and let cool in the pan for 20 minutes.
For the candied pistachios & chocolate topping
- 2/3 cup roasted pistachios
- 1 tablespoon brown sugar
- 1 tablespoon hot water
- 1/2 cup dark chocolate chips/chunks
- 1 tablespoon coconut oil, melted
- 2 tbsp maple syrup
Spread the pistachios out on a baking sheet layered with parchment paper. Mix together the hot water and brown sugar until the sugar is dissolved, then toss the pistachios with the sugar liquid. Roast the nut at 350 degrees F for 8 to 10 minutes. Remove the pan and let the pistachios cool completely before breaking them apart and chopping them.
Melt the chocolate chips in a doubler boiler or in the microwave. Once they are melted, stir in the coconut oil until smooth. Remove the cake from the pan once it has cooled slightly and pour the chocolate overtop. Cover the chocolate with the chopped pistachios.
