a tale of two cakes

28 Sep

Boy did I get a bee in my bonnet to bake a chocolate zucchini cake.  I must have read 20 recipes online, looking for the one recipe that was going to make me happy.  As I was reading them, I realized my attention was being pulled in two directions.  So I decided to do a test:  make one regular recipe and one low-fat recipe and see which the family liked better.

This “regular recipe” cake was incredible.  Moist with a rich chocolate flavor.  And it was beautiful.   The left-overs were still fantastic several days later.

The low-fat chocolate zucchini cake was very good.  Denser than the other, with a lighter chocolate flavor.  My 13-year-old son preferred it over the other recipe.

We decided that the recipes were too dissimilar to make a fair comparison.  This recipe could definitely fit the bill of a special occasion cake.  Moist, rich, decadent.  The lower-fat cake seemed more like an everyday “snack” cake.  Probably wouldn’t want to put birthday candles in it, but you would be happy with a piece as an afternoon snack or dessert.

Chocolate Zucchini Cake

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened coca powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 stick unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 3/4 cup Vanilla Bean sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup plain nonfat yogurt
  • 2 cups grated unpeeled zucchini, tightly packed
  • 4 ounces bittersweet chocolate chips, melted and cooled to room temperature
Preheat oven to 350 degrees.  Spray a bundt pan with non-stick spray.
Cream butter, brown sugar and white sugar until light and fluffy.  Add oil slowly and mix until well incorporated.  Add eggs one at a time.  Add vanilla.
In a separate bowl combine flour, cocoa powder, baking soda, and salt.  Add dry ingredients to wet, alternating with the yogurt.  Stir in zucchini until well incorporated.  Stir in melted chocolate.
Pour batter into prepared bundt pan.  Bake for one hour or until toothpick comes out clean.  Cool one hour in pan.  Invert onto serving platter.
Recipe from Zoe Bakes.
Using the Weight Watcher’s Recipe Builder, I calculated that the entire recipe has 141 pts+.  This works out to:
12 slices:  12 pts+ each
16 slices:  9 pts+ each
20 slices:  7 pts+ each

Posted by on September 28, 2011 in baking, points plus


Tags: , , , , ,

2 responses to “a tale of two cakes

  1. Leigh

    October 1, 2011 at 10:19 am

    I recently made zucchini bread that I threw chocolate chips into-and it was delicious, so throwing zucchini into a chocolate cake sounds like something I need to do. It looks wonderful!


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