I honestly and truly believe that girl math is one of the greatest things women pass on to one another. The theory is always if I eat this much of something good, then I can eat that much of something bad without the guilt. I never understand why there is guilt after eating something wonderful – whoever created that concept is the WORST. However, this recipe is the perfect solution.
Vegetables + chocolate = No guilt! (Girl math really is that easy!)
Chocolate Zucchini Cake was the order of the day. I made this on a day when I knew I would be seeing my parents – that way I could strategically drop off large chunks of it at each of their houses, knowing that it wouldn’t go to waste.
… see girl math isn’t so bad!
Yield: 8 slices
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1 and 3/4 cups whole wheat pastry flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup low-fat vanilla yogurt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups shredded zucchini - about one large one
1 bag of chocolate chips - I used semi-sweet
Preheat the oven to 350. Dry ingredients in one bowl, wet in the other. Combine the wet ingredients into the dry ingredients and stir until well mixed, adding about 1/3 of the bag of chocolate chips last. Pour into a greased 9 inch round pan, bake for about 25 minutes. The top will be brown, and a toothpick will come out clean.
Immediately after the take it out of the oven, pour the remaining chocolate chips in top of the hot cake. They will melt after a couple of minutes and you can spread them all over the cake.
Recipe adapted from the flat belly diet cookbook