Tarting (torte-ing?!) it up

Holy moly.

Gooey chocolate deliciousness.

But. If I didn’t tell you… could you guess what this decadent wedge holds? Well… if you know me, I’m sure you have a decent idea… just take  a minute to think it over and then get back to me.

Okay.

Did you think?

Did you guess vegetables?!

Because if you did… you’re right! And maybe the green peeking out of that first picture was kind of a giveaway… whatever. Get a little more specific: perhaps two servings of vegetables, and about two servings of fruit?! And it’s dessert. Cholesterol free, vegan, and delicious dessert. Make this for your friends when they’re skeptical that vegan = delicious.

Besides, when I do things like this, I get to eat things like this as a reward:

See? Life is all about balance (and trx handstands, natch). As Oscar Wilde so wisely said: “everything in moderation, including moderation!”. I do have to say though, this torte requires less moderation than usual since it’s so freaking good for you. Chocolate= antioxidants. Zucchini= veggie (veggie = by definition, healthy, obvs). Banana= potassium. Whole wheat flour = whole grain fiber. Almonds = healthy fats! Wheeeee!

Chocolate Zucchini Torte

Recipe gratefully adapted slightly from Kohler Created, here! Next time I would perhaps leave out or reduce the oil, as the cake is definitely hydrated (you see I avoid that ‘oist’ word) enough with all the produce crammed inside.

• 2 c whole wheat pastry flour
• 1/2 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/8 c canola oil
• 1/4 c unsweetened applesauce
• 1/3 c granulated sugar
• 1/2 c brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground coffee
• 1.5 ripe bananas, mashed
• 4 tbsp water
• 1/4 c unsweetened almond milk
• 2 c zucchini, finely grated
• 1/2 c dark chocolate chips

For topping: 3 tbsp brown sugar + 1/2 c chopped almonds

Preheat the oven to 360. Grease and flour a 9″ cake pan.

In a largeish bowl, sift flour, cocoa powder, baking soda and powder, and salt. In another bowl, combine oil, applesauce, sugars, vanilla, and coffee. Beat vigorously (use those biceps!) for a few minutes… or use a mixer. In a smallish bowl, mash bananas, then add water. Add bananas, beat to combine, then add milk.

Combine 1/2 c of the flour mix to the grated zucchini and chocolate chips. Slowly beat in the remaining flour into the banana bowl, until incorporated. Stir in zucchini and mix thoroughly. The batter should be thick (and delicious). Pour into the prepared pan, top with brown sugar+almonds, and bake for about 45 minutes, until a tester comes out clean. Cool in the pan before attempting to slice! This cake is even better the next day (promise!), if you can make it last that long…