Whole wheat? Nuts? Vegetables!? Definitely passable as a breakfast food.
Yield: makes one 9x9-inch pan
Total Time: 1 hour
Total Time: 1 hour
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/chips
Candied pistachios & chocolate topping:
2/3 cup roasted pistachios
1 tablespoon brown sugar
1 tablespoon hot water
1/2 cup dark chocolate chips/chunks
1 tablespoon coconut oil (this just helps the chocolate firm up)
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/chips
Candied pistachios & chocolate topping:
2/3 cup roasted pistachios
1 tablespoon brown sugar
1 tablespoon hot water
1/2 cup dark chocolate chips/chunks
1 tablespoon coconut oil (this just helps the chocolate firm up)
Directions:
Preheat
the oven to 350 degrees F. Spray an 8x8-inch baking dish with nonstick
spray. In a small bowl, whisk together the flour, cocoa powder, baking
powder and salt. Set it aside.
In a large bowl, whisk together the melted butter and the sugar. Once smooth, whisk in the egg, sour cream/yogurt, milk and vanilla extract. Stir the mixture until it is a smooth batter. Gradually add in the dry ingredients and stir until just combined. Stir in the zucchini and chocolate chips. Spread the batter into the greased pan. Bake for 30 to 35 minutes, then remove from the oven and let cool in the pan for 20 minutes.
candied pistachios & chocolate topping
Spread the pistachios out on a baking sheet layered with parchment paper. Mix together the hot water and brown sugar until the sugar is dissolved, then toss the pistachios with the sugar liquid. Roast the nut at 350 degrees F for 8 to 10 minutes. Remove the pan and let the pistachios cool completely before breaking them apart and chopping them.
Melt the chocolate chips in a doubler boiler or in the microwave. Once they are melted, stir in the coconut oil until it's melted. Remove the cake from the pan once it has cooled slightly and pour the chocolate over top. Cover the chocolate with the chopped pistachios. Slice and serve!
In a large bowl, whisk together the melted butter and the sugar. Once smooth, whisk in the egg, sour cream/yogurt, milk and vanilla extract. Stir the mixture until it is a smooth batter. Gradually add in the dry ingredients and stir until just combined. Stir in the zucchini and chocolate chips. Spread the batter into the greased pan. Bake for 30 to 35 minutes, then remove from the oven and let cool in the pan for 20 minutes.
candied pistachios & chocolate topping
Spread the pistachios out on a baking sheet layered with parchment paper. Mix together the hot water and brown sugar until the sugar is dissolved, then toss the pistachios with the sugar liquid. Roast the nut at 350 degrees F for 8 to 10 minutes. Remove the pan and let the pistachios cool completely before breaking them apart and chopping them.
Melt the chocolate chips in a doubler boiler or in the microwave. Once they are melted, stir in the coconut oil until it's melted. Remove the cake from the pan once it has cooled slightly and pour the chocolate over top. Cover the chocolate with the chopped pistachios. Slice and serve!
[cake adapted from my banana bread snack cake; pistachios loosely based on this recipe]
Source: howsweeteats.com
Source: howsweeteats.com
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