This is one of my favorite times of year.
Because you can put vegetables in CAKE.
Green stuff, right into dessert — it’s almost like getting your vitamins while indulging. Zucchini keeps the cake incredibly moist and tender.
No, don’t give me grief about the word “moist” unless you have a better alternative. I’m pretty sure none of us want a damp, soggy or clammy cake.
We good?
I love baked goods with zucchini because they slip a vegetable into dessert seamlessly — and the texture is something I’m picky about. If you’ve followed me for a while you know I’m a total texture person. My favorite zucchini treat is old-fashioned zucchini bread, but this chocolate fudge snack cake comes in a very close second.
Yes, hair and baked goods are a terrible combination — I know — but the comparison stands.
I’m also utterly obsessed with pistachios. For years I thought pistachio-flavored things were an “older” person’s thing, but after falling head-over-heels for pistachio gelato, I wanted pistachio everything. I’ve made pistachio pesto and a few other experiments, and while I don’t usually love nuts mixed into baked goods, candied pistachios have become a new favorite.
This cake uses whole wheat pastry flour and shredded zucchini, so to me it qualifies as a snack. A single square in the afternoon is perfectly reasonable. The recipe is adapted from a beloved banana bread snack cake, which is one of my all-time favorites. It’s still dessert in most people’s minds, but I promise it’s a great treat for a mid-day pick-me-up.
And no, I’m not trying to convince you to eat it for breakfast.
Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios
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Ingredients
- 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 sour cream or Greek yogurt
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups freshly grated zucchini
- 1/2 cup dark chocolate chunks or chips
Candied pistachios & chocolate topping
- 2/3 cup roasted pistachios
- 1 tablespoon brown sugar
- 1 tablespoon hot water
- 1/2 cup dark chocolate chips or chunks
- 1 tablespoon coconut oil (helps the chocolate firm up)
Instructions
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Preheat the oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray. In a bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder and salt; set aside.
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In a large bowl, whisk melted butter with the brown sugar until smooth. Add the beaten egg, sour cream (or Greek yogurt), milk and vanilla, stirring to combine. Gradually add the dry ingredients and mix until just combined. Fold in the grated zucchini and chocolate chips. Spread batter into the prepared pan and bake 30–35 minutes. Remove and let cool in the pan for 20 minutes.
Candied pistachios & chocolate topping
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Spread pistachios on a parchment-lined baking sheet. Stir hot water and brown sugar until dissolved, then toss pistachios in the mixture. Roast at 350°F for 8–10 minutes. Allow to cool completely, then break apart and chop.
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Melt the chocolate in a double boiler or microwave, then stir in the coconut oil. Once the cake has cooled slightly, remove from the pan and pour the chocolate over the top. Sprinkle with chopped candied pistachios. Slice and serve.
Notes
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P.S. If sweet zucchini treats aren’t your thing, try a fried zucchini grilled cheese with Dijon-horseradish aioli — it’s a savory alternative that’s worth making right away.