Chocolate cake can also be healthy if you know the right ingredient swaps. By simply adding vegetables to the mix, you can cut down on added fat and sugar while boosting the fiber and nutrient content of the dessert. — Erin Palinski-Wade, RD, CDE, author of Belly Fat Diet For Dummies.
- 1/2 Cup coconut oil
- 3/4 Cups brown sugar
- 1/4 Cup sugar
- 2 Teaspoons vanilla extract
- 1/2 Cup non-fat plain Greek yogurt
- 1/4 Cup buttermilk
- 1 1/2 Cup all-purpose flour
- 1/2 Cup whole wheat flour
- 1/2 Cup dark cocoa powder
- 1/2 Teaspoon salt
- 1 Teaspoon baking soda
- 2 Cups shredded zucchini
- 1/4 Cup dark chocolate chips
- Powdered sugar, as a topping
Preheat oven to 350 degrees F.
Cream the coconut oil, sugars, and vanilla. Add the butter milk and Greek yogurt. Mix well.
Add the flours, cocoa powder, salt, and baking soda and mix again. Stir in zucchini and chocolate chips, until batter is well combined.
Spread the batter in a greased Bundt cake pan. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool.
Top with powdered sugar and serve.
Tip: You can also add walnuts or coconut to this recipe to change it up!