Occasionally a confluence of factors goes into helping me figure out what in the heck I am going to make. In the latest case it was seeing lots of zucchini at our local farm stand and my desire to try a dessert using Greek yogurt. Let me explain that last part…
I have signed up for lots of different food/recipe emails in the last year. One of them featured a number of healthy recipes using Greek yogurt. I liked the idea of using yogurt as an ingredient in foods, so started searching for dessert recipes to accompany a dinner we had over the weekend. When I then came across one for a Chocolate Zucchini Cake I knew I had found what I was looking for.
The recipe (below) produced a very nice, moist chocolate cake. I substituted pecans for walnuts when I made this since Kath has a bit of a walnut allergy. I also used mini semi-sweet chocolate chips because we happened to have them around and really liked the way they worked as a topping for the cake. If you make this I would definitely recommend going with the mini chips – you’ll be happy you did.
Recipe: Chocolate Zucchini Cake