If you need a good reason to eat dessert first: We have two. First, this chocolate zucchini sheet cake is decadent without being overly rich or filling. And second, science says you should.
The dessert-first mentality is common in some parts of Europe, like Germany, and this might be why. Eating a tasty treat first could support greater satisfaction for the rest of your meal. Desserts also typically provide a source of fat that could help you better absorb the fat-soluble vitamins in your entrée and veggies.
Food for thought: It may be worth trying to see if this healthy dessert tastes better before or after your meal.
- 2 cups shredded zucchini
- ½ cup melted coconut oil
- ½ cup honey
- 1 egg
- ½ cup melted dark chocolate
- ½ cup cacao powder
- 2 tsp. baking soda
- ½ tsp. cinnamon
- 1 cup flour
- 10 oz. thickened coconut milk
- 5 tbsp. maple syrup
- 2 tbsp. shredded coconut
Fresh zucchini can be grated with a peeler, box grater, spiralizer, food processor, or blender. Using a box grater remains the classic method since it’s probably the simplest, especially when only shredding two zucchinis. Wash the zucchinis thoroughly, chop off each end, and grate into a box grater. Once the zucchini nub becomes too small to grate safely, chop that small piece by hand.
To keep your cake from getting gummy or uncooked in some spots, take care to wring excess water from your zucchini. Wrap the shredded zucchini in paper towels and squeeze several times before using.
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- Combine zucchini, coconut oil, honey, egg, chocolate, cacao powder, cinnamon, baking soda, and flour.
- Grease a baking pan.
- Pour the dough into the baking pan and bake for 18 minutes at 350°F.
- Whip the thick part of the coconut milk with maple syrup and shredded coconut until it thickens.
- Layer the coconut cream on the cold sheet cake. Enjoy.
Fans of this healthy dessert say it’s a great pick when entertaining a crowd: Think a book club potluck, office celebration, or class party. If there are any leftovers (which is unlikely), cover and store the extra cake at room temperature for up to three days and then transfer it to the fridge.
Don’t be afraid to get creative once you’ve mastered the cake. You can mix chocolate chips into the batter, top with fresh raspberries, or sprinkle with sea salt to liven up this recipe.
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For educational purposes only. Please contact your qualified professional for specific guidance.
Sources are deemed reliable but not guaranteed.