Chocolate Chip Zucchini Cake
Makes 18 servings
Non-stick cooking spray for greasing pan
1 large zucchini (8” x 2”) or 2 smaller
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3 eggs, separated
1/2 cup oil (safflower, canola)
1 ⁄3 cup low fat buttermilk
1 1/2 cups sugar
1 teaspoon vanilla
1 cup mini chocolate chips
4 tablespoons butter, softened
4 ounces reduced fat cream cheese, softened
1/2 teaspoon vanilla
2 cups powdered sugar
Preheat oven to 350°F
Grease 13 x 9 x 2” baking pan with butter or non-stick cooking spray. Attach Spiralizer Attachment to the KitchenAid® Stand Mixer. Trim ends off zucchini. Center zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Cut spiralized zucchini into 2-inch lengths. Place on a kitchen towel or paper towel to absorb excess moisture until ready to use.
In a medium bowl, combine all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. Attach wire whip to stand mixer. Add egg whites to bowl and whip on high speed until stiff peaks form, about 1 minute. Remove whipped egg whites to a separate bowl. Add egg yolks to stand mixer bowl along with oil, buttermilk, sugar and vanilla. Replace wire whip with flat beater, and mix on medium speed until combined. Add dry ingredients to wet mixture and mix low speed until just combined. Fold in zucchini and chocolate chips using Stir speed. Fold in half of the whipped egg whites on Stir speed. Fold in the other half by hand.
Pour batter into prepared baking pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on cooling rack.
To make frosting, attach flat beater to stand mixer. Add butter, cream cheese, and vanilla to bowl and beat on medium for 1 minute or until creamy and well combined. Mix in powdered sugar on low one cup at a time. Finish by beating on medium-high for 30 seconds.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*