Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios.
Indulging in a slice of cake can be one of life’s simplest pleasures, especially when it’s a wholesome treat that’s packed with hidden veggies and rich chocolate flavor. Enter Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios—a delightful snack cake that combines the goodness of whole grains with the moistness of zucchini and the luxurious taste of dark chocolate. Topped with candied pistachios for that added crunch and sweetness, this cake is a perfect afternoon pick-me-up or dessert that won’t leave you feeling guilty.
Now, let’s dive into why you’ll love this cake as much as we do!
Reasons to Love Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios.
This cake is not just a treat; it’s a celebration of flavors and health benefits. Here are a few reasons why it should be on your baking list:
1. **Nutritious Ingredients**: Made with whole wheat pastry flour and fresh zucchini, this cake packs a nutritional punch.
2. **Decadent Flavor**: The combination of dark chocolate and brown sugar creates a rich and fudgy texture that’s simply irresistible.
3. **Versatile**: Perfect for breakfast, snacks, or dessert, this cake can fit into any meal plan.
4. **Easy to Make**: With straightforward steps, even novice bakers can whip up this delightful cake without any fuss.
5. **Gluten-Friendly Option**: Simply swap the flour and you can enjoy this cake in a gluten-free version.
What You’ll Need
To make this delicious cake, gather the following 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
- 2/3 cup roasted pistachios
- 1 tablespoon brown sugar
- 1 tablespoon hot water
- 1/2 cup dark chocolate chips/chunks
- 1 tablespoon coconut oil (to help the chocolate firm up)
Tools of the Trade
You’ll need a few essential tools to create this scrumptious cake:
- Mixing Bowls: For combining your dry and wet ingredients.
- Whisk: To ensure everything is thoroughly mixed.
- Grater: For grating the zucchini to incorporate into the batter.
- Baking Pan: A square or rectangular pan works best for this cake.
- Spatula: For folding in the chocolate and zucchini smoothly.
- Oven: Preheat yours to ensure the cake bakes evenly.
Make Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios.: A Simple Method
Follow these simple steps to create your cake:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease your baking pan with a little butter or line it with parchment paper for easy removal later.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the whole wheat pastry flour, unsweetened cocoa powder, baking powder, and salt. Whisk them together until well blended.
Step 3: Combine Wet Ingredients
In another bowl, mix the melted unsalted butter, brown sugar, egg, sour cream or Greek yogurt, milk, and vanilla extract. Whisk until smooth and creamy.
Step 4: Grate Zucchini
Grate your zucchini using a box grater or food processor. Make sure to squeeze out any excess moisture, as this will prevent the cake from becoming too soggy.
Step 5: Combine Ingredients
Add the grated zucchini to the wet ingredients, stirring to combine. Gradually fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix.
Step 6: Add Chocolate
Fold in the dark chocolate chunks/chips, ensuring they are evenly distributed throughout the batter.
Step 7: Bake
Pour the batter into your prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Prepare Candied Pistachios
While the cake is baking, make the candied pistachios by combining the brown sugar and hot water in a small saucepan over medium heat. Stir until the sugar dissolves, then add the roasted pistachios and cook for 2-3 minutes until the nuts are coated and the mixture thickens slightly. Remove from heat and let cool.
Step 9: Cool and Frost
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. Melt the remaining dark chocolate chips/chunks with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle the chocolate over the cooled cake and top with candied pistachios for garnish.
Substitutions by Category
If you need to make adjustments based on dietary preferences or ingredient availability, consider the following substitutions:
- Flour: You can use all-purpose flour or gluten-free flour blend if needed.
- Butter: Coconut oil or a vegan butter replacement works well.
- Egg: A flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) can replace the egg for a vegan option.
- Sour Cream: Greek yogurt or a dairy-free yogurt can substitute here.
- Milk: Almond milk, oat milk, or any plant-based milk can be used.
- Chocolate Chips: Use carob chips or dairy-free chocolate chips for a dairy-free version.
What Not to Do
Avoid these common pitfalls for the best results:
- Don’t skip squeezing out excess moisture from the zucchini; it’s crucial for the cake’s texture.
- Do not overmix the batter; this can lead to a dense cake.
- Be careful with baking time; overbaking can dry out the cake.
- Avoid using cold ingredients; let eggs, yogurt, and milk come to room temperature for better incorporation.
Storing Tips & Timelines
To keep your Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios fresh, follow these tips:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months.
- To freeze, wrap individual slices tightly in plastic wrap and then place them in a freezer bag.
- Thaw at room temperature or microwave for a few seconds before enjoying.
Questions People Ask
Can I use frozen zucchini in this recipe?
Yes! Just make sure to thaw and drain any excess liquid before adding it to the batter.
Is this cake very sweet?
The sweetness can be adjusted based on your preference; feel free to reduce the brown sugar slightly if desired.
How can I tell when the cake is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
Can I add nuts or other toppings?
Absolutely! Feel free to customize with walnuts, pecans, or even a cream cheese frosting for extra flavor.
Try These Next
If you enjoyed this recipe, check out these other delicious treats:
Final Bite
The Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios is not just a cake; it’s a delightful experience that balances health and indulgence beautifully. Each bite offers a rich, fudgy flavor complemented by the crunch of candied pistachios, making it a treat that’s hard to resist. Whether you’re serving it to guests or enjoying a quiet moment with a cup of tea, this cake is sure to impress. So, grab your ingredients, preheat your oven, and let the aromatic baking begin!
Whole Wheat Chocolate Fudge Zucchini Snack Cake with Candied Pistachios.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your baking pan with a little butter or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the whole wheat pastry flour, unsweetened cocoa powder, baking powder, and salt. Whisk them together until well blended.
- In another bowl, mix the melted unsalted butter, brown sugar, egg, sour cream or Greek yogurt, milk, and vanilla extract. Whisk until smooth and creamy.
- Grate your zucchini using a box grater or food processor. Make sure to squeeze out any excess moisture, as this will prevent the cake from becoming too soggy.
- Add the grated zucchini to the wet ingredients, stirring to combine. Gradually fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix.
- Fold in the dark chocolate chunks/chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into your prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the candied pistachios by combining the brown sugar and hot water in a small saucepan over medium heat. Stir until the sugar dissolves, then add the roasted pistachios and cook for 2-3 minutes until the nuts are coated and the mixture thickens slightly. Remove from heat and let cool.
- Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. Melt the remaining dark chocolate chips/chunks with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle the chocolate over the cooled cake and top with candied pistachios for garnish.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it for up to a week, or freeze it for up to 3 months.
- Thaw frozen slices at room temperature or microwave for a few seconds before enjoying.
