100% Whole Grain Chocolate Zucchini Cake

Zucchini's on!!! It's that time of year, isn't it?  Let me guess... you found this one in your frantic hunt for  squash recipes.  You are trying to think of ways you can sneak in the green goodness, aren't you?  Well, here is a healthy one... at least as far as cake is concerned.  Be forewarned that it is very filling!  It's 100% Whole Wheat by-cracky!  I was stuffed after one slice.  It tasted {how do I say it?} healthy... but that can also be good. :)

Note: She used a Greek Yogurt Honey Chocolate Ganache that sounds lovely, but I didn't make because I was missing some of the ingredients. I made this "Creamy Yogurt Frosting" and it was pretty terrible.  It didn't work at all- super runny and the butter got all chunky.  It was weird.  Would not recommend it.

100% Whole Grain Chocolate Zucchini Cake (Texanerin Baking)

Prep Time: 15 min

Cook Time: 40 min

Ready in: 55 min

Yield: 12-14 pieces

Ingredients

Zucchini cake:

¾ cup (177ml) olive oil or canola oil

1 cup (320 grams) honey

2 teaspoons vanilla extract

2 large eggs

¾ cup (177ml) Greek yogurt

290 grams whole wheat flour (this was about 2 cups or 2¼ cups)

1¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

90 grams Dutch-process cocoa powder (about ¾ cup cocoa)

3 cups (for me, this was 340 grams) grated, peeled zucchini

1 cup (180 grams) semi-sweet chocolate chips

Directions

Grease a 12 cup bundt pan or 6 cup if you want to make half. Preheat your oven to 350°F / 176°C. For the cake, combine the honey, oil, and vanilla in a large bowl. At first it'll be difficult to get the honey incorporated, but it'll work. Stir in the eggs and then the Greek yogurt. Set this bowl aside.

In another large bowl, combine all the dry ingredients. Sift the cocoa powder into the bowl if it's lumpy, or just use a fork to get rid of the lumps. Add the wet mix to the dry mix and stir, just until combined. Fold in the zucchini and the chocolate chips.

Bake the full recipe for 40 minutes, or if using half, bake for 30 minutes. When you insert a toothpick in the middle, the toothpick will not come out dry, or even with crumbs, but it'll come out covered in sticky batter. If you insert it, and it's just normal batter, it's not ready. Sticky batter is what we're looking for! It'll continue to cook once it's out of the oven.

Let cool in the pan for 10 minutes and then flip out onto a wire rack to cool. Cool completely before icing.