Am I Skinny-ing the Minhy? Low fat desserts make me cringe. I typically don't go for them. I just limit myself from eating a lot of the bad things. I think I have good self control. It's all about moderation :) I love butter, cream, chocolate and all those good things... but this past week has been so bad for me... I ended up eating 17 cupcakes in a week, a few pounds of beef (ended the week with all you can eat Korean BBQ.. YES!!!!) and half a dozen cookies (have another batch chilling in the fridge...) Just another typical unhealthy finals week for me :) So glad that's over with... and now onto my low key Spring break! :)
I bought some organic "extra fancy" zucchinis the other day thinking I would make some Asian stir fry. It was 99 cents a pound, and cheaper than the non-organic counterpart... so I thought, why not? I actually have only cooked rice twice this quarter... shocking hm? I don't cook Asian foods too much to much of my mom's disappointment. I think I found out why she doesn't think I can cook, it's because I don't cook Asian food! I can cook it, but...it's just not fun or stimulating. I think I enjoy delayed satisfaction more... so yea, that stir fry never happened.
I decided to make chocolate zucchini cake, but make it "healthy." There's no oil in this cake, just apple sauce, has a whole zucchini in it.. and it's made partially with whole wheat flour, the result? You wouldn't be able to tell that this is "low fat!" It's super moist, and decadent! I'm sorry, but I don't know the criteria for low fat foods, I just think it's low fat because I cut out a lot of the fats found in regular cake. If you include the frosting...it will probably not qualify as low fat...but you did save a lot of calories in the cake itself! I found a bunch of recipes for this low fat version, but I found those just a tad too low fat. I thought it'd be too bland. I added a bit of milk and light sour cream to the batter, and increased the flour content. I'm almost done eating half of the cake already... it's only been a few hours.... fail. I only frosted this piece, but the other pieces of cakes were eating straight from the pan, or dusted with powdered sugar. I did just go on my quarterly run. I wish I lived in a less hilly area.. I can't run a few blocks without having to scale a hill.... ok that's an excuse.... I do need to be more active these days. I ran up and down the Webster hill a few times (from Pac Heights to Cow Hollow.) It was such a beautiful run.. with a wonderful view of the bay and golden gate bridge!! My heart needed it. I hope it will thank me later. I have enough medical issues to deal with, don't want to throw on heart disease into the mix... and when I got home from my run.. I had a large slice of semi guilt-free cake. Yum.
Lower Fat Chocolate Zucchini Cake
Makes 1 8X8 inch cake
Dry:
1/2 cup whole wheat flour
1/3 cup all purpose flour
1/2 tsp baking powder
3/4 tsp baking soda
pinch of salt
1/3 cup white sugar
1/3 cup brown sugar
1/2 cup dutch processed cocoa powder
Wet:
1 egg
1/4 low fat sour cream
3 tbsp reduced fat milk
2/3 cup unsweetened applesauce
1.5 tsp vanilla extract
Veggies:
1 large zucchini shredded
1. Preheat oven at 350 degrees, spray a nonstick spray ont he pan
2. Mix dry ingredients in a large bowl. Whisk so everything is incorporated. Whisk in all the wet ingredients until blended. Stir in the veggies until it's all moistened.
3. Bake for 25-30 minutes, or until cake tester comes out clean.
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