Give Day 18: Chocolate Chocolate Chip Zucchini Cake Recipe

Starting on a new lifestyle today? This recipe is all about going back to basics. We're focusing on making healthy changes like using a little bit more whole-wheat flour instead of straight white flour, using coconut oil instead of butter, and more applesauce instead of straight sugar.  This recipe is straight from the pages of my new book, The Start Here Diet, debuting December 31st, 2013, which is all about the simple changes you can make when just starting out. If you are seasoned Eat-Clean Diet series follower I would consider this to be more of a treat. Are you salivating yet? I sure am.

Grab it, Give it & Enjoy it!

Chocolate Chocolate Chip Zucchini Cake

Wet Ingredients: 2 eggs 1 cup buttermilk 1/2 cup unsweetened applesauce 1/2 cup coconut oil, softened 1/2 cup packed brown sugar 1 teaspoon vanilla extract

Dry Ingredients: 1 1/2 cups whole- wheat flour 1 cup all- purpose flour, or gluten-free all-purpose flour 1 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 2 cups grated zucchini 1/4 cup chopped walnuts (optional) 1/4 cup semisweet chocolate chips (optional)

Coconut oil or olive oil, for preparing the pan All- purpose flour, for preparing the pan

Methods: Preheat the oven to 325°F. Grease and flour a 9 x 9- inch baking pan. In a large bowl, whisk together the wet ingredients until thoroughly combined. In a separate bowl, sift the dry ingredients. Add the dry ingredients to the wet ingredients and stir together until just combined. Stir in the grated zucchini. Scrape the batter into the prepared pan and smooth out the surface. Top with the chocolate chips and chopped walnuts, if desired.

Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean. Allow to sit at room temperature for 10 minutes, then cut and serve.

Prep: 20 minutes • Cook: 50 minutes Yield: 16 servings