Double Chocolate Fudge Squares
Growing up, do you recall the days you’d come home from school and couldn’t wait to dig into a yummy piece of chocolate cake? If you thought those times were long gone, I have a big surprise for you! These chocolaty cake squares have all the wonderful flavor and texture you loved, but with a few healthier tweaks so you can satisfy your chocolate urges without guilt!
Recipe adapted from: Chocolate Zucchini Cake (Food Network Magazine July/August 2013)
Yield: 9 squares (or cut smaller if you like)
Author: Linda Shapiro, © Meal Planning Maven
Batter
- 1 medium zucchini trimmed
- 1 1/2 cups whole wheat pastry flour sifted (see MPM Mini-Bites)
- 1/2 cup semi-sweet or bittersweet chocolate chips
- 1/4 cup unsweetened cocoa not Dutch process
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups coconut palm sugar see MPM Mini-Bites
- 1/2 cup almond oil or olive oil I like almond oil in baking
- 2 eggs
- 1 teaspoon pure vanilla extract
Glaze
- 1/3 cup semi-sweet or bittersweet chocolate chips
- 1 teaspoon honey
- 1 teaspoon almond oil or olive oil
Preheat oven to 350 degrees F. Lightly coat the bottom and sides of a 9-inch square pan with olive oil spray. Dust with flour; shake out excess.
Using a box grater or food processor, grate zucchini. Place zucchini in a clean dish towel; roll up tightly and wring out as much water as possible. (use a 2nd towel if needed)
Cake:
In a small bowl, toss 1/2 cup chocolate chips with 1 tablespoon of the sifted flour. Set aside. In a medium bowl, sift together remaining flour, cocoa, salt and baking soda.
With an electric mixer set at medium speed, beat together coconut palm sugar, oil, eggs and vanilla until smooth, about 2 minutes.
On low speed, beat in sifted dry ingredients for about 2 minutes or until smooth.
Mix in zucchini. Fold in the flour-dusted chocolate chips.
Pour batter into prepared pan. Bake for about 25 minutes or until a toothpick inserted onto the center comes clean. (Do not over-bake or cake will be dry.) Place on a rack; allow to completely cool. (about 1 hour)
Glaze:
While cake is baking, melt together 1/3 cup chocolate chips, 1 teaspoon honey and 1 teaspoon almond or olive oil in a small saucepan set over low heat. Allow to cool.
When cake is completely cooled, spread glaze evenly over cake.
Make Ahead and Storage Tips: may be stored, covered in the refrigerator for up to 1 week or frozen for up to 4 months.
Coconut Palm Sugar: read more about this healthier sweetener here. If you like, you may replace with an equal amount of cane sugar.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Additional tips for using whole wheat pastry flour can be found here.