Tag Archives: Cake

Sweetie’s Chocolate Zucchini Cake

Sweetie's Chocolate Zucchini CakeHi, sweetie pies! I hope you are all enjoying your weekend. Mine has been pretty laid back, but nice, so far. We have had a very mild summer up until now, and I think the month of August is going to be a hot one. I’ve been kicking it with the A/C as much as possible and laying low. It has been a perfect opportunity for me to spend some time in the kitchen.

My mom and I were talking on the phone the other day, and she mentioned that my dad had brought in a few “baseball bats” from the garden patch. The meaning of that statement was immediately clear– baseball bats are oversize summertime zucchinis! She was trying to figure out to do with them, and we laughed about one of our favorite ways to enjoy zucchini– in chocolate cake. 🙂 There is an old zucchini cake recipe that we used to enjoy that was pretty decadent. I started to wonder if I could get the same yummy result with a few tweaks. I love revamping an old recipe to fit the way I prefer to cook now. I am especially happy when I get a result that I deem to be just as good as the original. I’m happy to report that such was the case with this recipe. Mom, here you go– If you make it, let me know what you think!

Mmmm...Sweetie’s Chocolate Zucchini Cake

Ingredients:

1/4 cup butter, softened

1 cup sugar

1/4 cup apple sauce

1/4 cup egg beaters (or 1 egg)

1/2 tsp. vanilla extract

1/4 cup plain fat free Greek yogurt

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 Tbsp. unsweetened cocoa powder

1/2 tsp. baking soda

1/4 tsp. cinnamon

1/4 tsp. salt

1 cup grated zucchini

2 1/2 Tbsp. chopped pecans (or other nuts)

1/4 cup chocolate chips (I used mini chips, but any chips would work just fine. The minis just go further.)

Directions:

Preheat your oven to 325 degrees. Spray a 9×9 inch baking pan with cooking spray.

In a large mixing bowl, cream together the butter, sugar and vanilla extract. Add the applesauce, Greek yogurt, and egg beaters and continue to beat the mixture until the ingredients are thoroughly combined (about two minutes). You can’t overwork this part of the mixture so don’t worry about just letting the mixer run for a bit.

In a separate bowl, whisk together the flours, cocoa powder, soda, salt and cinnamon. Add the dry mixture to the mixing bowl, and beat just until the dry ingredients are moistened and the mixture looks smooth. 

Using a spatula, fold in the grated zucchini. I used the small holes on my grater to make finer shreds of zucchini. Pour the batter into the baking pan.

Sprinkle the nuts and the chocolate chips on top of the mixture, and bake for 40-45 minutes. When it is done, the center should spring back when you touch it with your finger. Just be careful, and don’t try to touch your finger to the hot, melted chocolate chips. Not that I did that myself. Nope. I would never do something silly like that. 🙂

This makes 9 to 12 servings, depending on how hungry you are for cake! 

Being the farmer’s market junkie that I am, I was so excited to see a new vendor a couple of weeks ago. They had whole wheat flour for sale. Of course, I had to support my local economy by buying a bag. 😉

Local GoldI’m happy to have this bag of beautiful flour in the fridge. The Greek yogurt and the zucchini in this cake came from the market as well. My zucchini was on the plump side, but it was no baseball bat!

Zuke. E. KneeThe zucchini adds a lovely moistness to this cake, and it becomes virtually invisible (unless you know to look for a few flecks of green) in the finished product.

I swear, it's in there!See… it’s in there!

Sprinkles of GreenI substituted applesauce for the oil called for in my original recipe, and I will admit that the applesauce sub was the switch that concerned me the most. I feel like I’ve tried that trick before only to end up with overly dense and sort of gummy baked goods. That is no bueno in my book. I don’t know if the Greek yogurt somehow balanced it out (which wouldn’t be surprising since GY is my kitchen superstar), but I didn’t find this cake to be overly dense at all. In fact, it had nice crumbs, was lovely and moist but was rather light and fluffy as well. Just the way I like it! Check out the side view. Do you see any green (aside from the plate)? Subtle, right?

YUM!When I woke up this morning, I realized that the thing I really wanted for breakfast was… yes… you guessed it… a piece of this cake! It seemed perfect for a Sunday morning, and I savored it along with my yummy cup of coffee. Maybe I should make some in muffin form…? They would certainly be similar to the cake like muffins for sale at Starbucks.

I’m finding that one of the amazing things about intuitive eating is the fact that, if I have what I really want, it often doesn’t take a lot of it to satisfy me. If I’m satisfied, I’m not going to go rooting through the kitchen looking for something more (or trying my hardest NOT to do that). For example, I’ve realized that I prefer my morning coffee to have a little bit of half and half mixed with unsweetened almond breeze. The flavor is so rich and satisfying that I’m completely satisfied with one cup. I’m really learning a lot from this new approach to eating, and it gets a bit better each day. I’m not just eating cake all day long, but it’s nice to enjoy my cake without feeling guilty and like I’m cheating on my plan. 

Speaking of the cake, I made this cake last night, and shared it with a friend, Mr. T, who came over for dinner. The dinner I made last night was not enormous, but I was very happy at the end of the meal because the ingredients were good quality, very fresh and cooked the way I liked them. In addition to testing out this new version of the cake recipe, we also tried out Emeril’s Steak Rub. I received a package in the mail the other day, from the Foodbuzz tastemaker program, and it had several of Emeril’s products for me to try out. So far, I’ve used a couple of them, but I’m planning to tell you about all of them in one big Emerilicious post. Stay tuned for that! I already have plans for the other two items, so I expect to post about them very soon. By the way, Mr. T seemed to enjoy the cake. Good thing since I sent a big chunk home with him. 🙂 

Now, I’m going to brave a Sunday afternoon trip to Trader Joe’s. I haven’t been in awhile, and I can’t wait to see what I find. Unlike Whole Foods, Safeway and Giant, I have to actually drive to Trader Joe’s. As a result, I probably only go to Trader Joe’s once every couple of months. That may seem funny, since it is probably only a ten minute drive, but I love living in a place where I can walk to do errands, and I try to stick to that as much as possible. I love getting a little bit of bonus exercise, and I know that leaving my car at home is better for the environment too. Can you walk/bike to run errands where you live? Do you?

Growing up in the country with no sidewalks and not a lot of stores, walking or biking to run errands wasn’t much of an option. We often hopped in the car to go “to town” to get groceries at Kroger, Piggly Wiggly, Save-a-lot and, later on, the Wal-mart supercenter. The post office was really about the only thing within walking distance. Walking to run errands is one of my favorite things about the place I live now. TJ’s is always super crowded on Sunday, but the fun stuff I find usually makes getting in the car a worthwhile venture. Wish me luck!

Ciao for now, sweeties and I hope you all have a great week! 🙂

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Filed under Baking, Cake, Chocolate, Farmer's Market, Food, Greek Yogurt, Intuitive Eating, Recipes, Weight Loss Success Story, Zucchini

Chocolate Banana Snack Cake and A Lovely Day of Eats

Hi! Sorry to be posting so late, but I just got home. If you are reading this on Friday morning: TGIF! If you are up late on Thursday, happy almost TGIF! I had a couple of birthday gatherings to attend this evening, so I’m up a little past my bedtime. Even so, I wanted to give you the scoop on my grub for the day as well as a new and tasty recipe that I made. First things first, here’s a re-run for you:

"Tropical Pineapple Right Side Up Breakfast Cookie"I have enough pineapple for one more “Tropical Pineapple Right Side Up Breakfast Cookie.” I’ll be having it a few hours from now, and I’m looking forward to it already. I’m a little bit hungry, but hopefully I will make it until then! I had this morning’s cookie along with a cup of blueberry tea mixed with skim milk and unsweetened vanilla almond breeze. I’m loving this breakfast SO much! 

Today was a work from home day, and I usually go to noontime kickboxing when I’m working at home. Since I’ve been a bit more sore than usual this week, I decided to just do a more laid back cardio workout in the gym this evening. I still scorched about 600 calories, but I think my muscles were probably glad not to be subjected to a kickboxing workout today. I usually have a pre-kickboxing snack, and I decided to uphold the tradition– despite the lack of actual kickboxing. 🙂 I snacked on a Sunshiny Blueberry Muffin from the freezer. Remember those? I did, once I found a couple in the freezer. It was still perfect once I gave it a very quick zap in the micro. I guess I can add “freezes well” to their list of attributes. 

Sunshiny Blueberry MuffinI love these little muffins, and can’t wait until I have some bona fide Virginia berries from the farmer’s market to use in them. YUM! Eventually, lunchtime rolled around. My lunch looks very similar to last night’s dinner with two exceptions: skewer #1 and skewer #2.

I wanted to reheat my fries, and I was hoping to make them crispy. What’s a girl with no toaster oven to do? Well, make French fry kabobs in the pop up toaster! What else?!  Seriously!

Toaster Fries

 

Lunchy LunchI’m glad I thought of this, although I was a bit skeptical of the idea at first. I envisioned having potato bits trapped in my toaster forever or pulling flaming skewers from the toaster with my tongs in a blaze of glory, but it worked just fine. My fries crisped up, and I didn’t set anything on fire. Perfect! Plus, I got to eat my fries on a stick. 🙂 There should be more foods on sticks! The leftover burger from last night was great along with some leftover steamed veggies and Country Bob’s sauce. I do love my leftovers! 

Milk and CookiesFor dessert number one, I had a Brent & Sam’s Soft and Chewy Oatmeal Raisin Cookie with some almond breeze on the side. I like to buy these cookies from time to time because they come individually wrapped. That’s perfect for me since it could take me months to eat a package of cookies! After that, I was still craving a little something.

PB WafersI had two vanilla wafers with a smear of Mighty Maple PB. I just had three more, although you won’t see any photos of my late night snack. Sorry. 😦 Dessert number two was followed up sometime later by my afternoon snacks. I had a bowl of Greek yogurt from the Blue Ridge Dairy folks topped with some Bees ‘n Blossoms pomegranate honey jelly and some Zoe’s cinnamon raisin granola. I love how the jelly looks like a jewel sitting on top. This bowl was yummy and satisfying. I should mention that the bowl itself is one of my favorites. It’s jadeite, and it spent years holding bacon grease in my grandmother’s kitchen. It’s contents have changed somewhat, but the beautiful color is just the same. 

Awesome in a bowlI also had a Pink Lady apple with some cashew butter and a sprinkle of cinnamon before I went to the gym. The apple was so crisp, and that’s just the way I like them. I hate mealy apples! Red delicious apples are NOT delicious, in my opinion.

One Nutty LadyBefore I hopped into the shower after my time in the gym, I mixed up a quick snack cake recipe that I found on the Cooking Light website. I was, once again, trying to use up some of the frozen bananas in my freezer jungle, and this cake looked too easy and good to pass up. I’ll give you the link if you want to check it out: LINK. I, of course, tweaked my version based on what I had on hand, and my desire to knock the calories back a tiny bit. Here were my changes to the recipe I linked to above:

Chocolate Banana Snack Cake

  • I used 3/4 cup of sugar instead of 1 cup. I thought it was sweet enough, and the chocolate really rocked!
  • I used 3/4 cup of all purpose flour and 1/4 cup of teff flour.
  • I only had a little cup of Mott’s unsweetened pomegranate plus applesauce, and that worked just fine for the applesauce requirement.
  • I used instant espresso powder since that’s the only “instant coffee” in my cupboard.
  • I did not bake it on parchment paper, but rather in a 9×9 glass baking dish coated in cooking spray.
  • I cut mine into 12 instead of 16 because… I like bigger pieces. 🙂

I’m sure that it would be fabulous if you just followed the recipe, but I thought I’d mention my little changes just in case you were curious. I can also think of about a zillion add ins that would be amazing! Peanut butter chips are at the top of that list! I do love Cooking Light, and I like that they provide the nutritional information for all of their recipes. When you start tweaking, you have to do some recalculating on your own, but it does provide you with a nice general idea, which I find to be very helpful.

Mmm.... Cake...This cake is similar to a cakey brownie. I like that the edges crisped up. I put mine in a bowl so that I could add…

The Perfect Pair… a bit of ice cream on the side, of course! Instead of having my fake cake this evening, I had the real deal. It was goooood! I have to recommend this recipe! I wrapped some pieces up and put them into the freezer. If I made them to clean out the freezer, but then put them back in, is this progress? Methinks the answer is yes. I’d rather find a bag of this chocolate banana cake in the freezer than a bag of gooey bananas any day. 

Oh gosh! I just remembered that I totally forgot to tell you about dinner. I was too excited about dessert! No surprise there, right? My dinner was quick since I had parties to attend. I heated up a container of Boca chili (one more thing out of the freezer), with a corn vita top (another thing out of the frozen jungle) and a piece of light string cheese. Quick and easy– which was perfect since I was in a bit of a hurry. I really did eat this before I had my cake and ice cream. Really. I did. 🙂

Quick Din DinNow, I need to mix up my breakfast cookie, finish putting clean sheets on my bed, and then put myself to bed! Is it just me, or are clean sheets THE BEST?!

If you had to choose between “milk and cookies” or “cake and ice cream,” which would you pick? I’d have a hard time, but I think I’d probably have to go with cake and ice cream. Especially if the cake had frosting on it. Mmm… frosting!

Before I go:

Karen at To Be The Whole Package is hosting an Honest Foods giveaway that I would love to win, but you should enter it too. 🙂

Kelly at Happy Texans is having an awesome bagel giveaway, but you only have until tomorrow to enter so hurry!

There is a Barney Butter giveaway going on at Meloncauliflower’s site. Check out her recent Barney Butter fiasco. This post cracked me up. If you travel and are a foodie, you can likely relate!

Ciao for now, bloggies!

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Filed under Baking, Cake, Chocolate, Cookies, cooking, Cooking Light, diet, Fitness, Food, Pineapple, Recipes, Uncategorized, Weight Loss, Weight Loss Success Story