We had our first family trip this past weekend!
Joe in the back, Hunter in the middle and Jacob + I in the front.
Where did we go?
The lake house!
We love getting up there to just relax. And relax we did.
This time was different from all our other trips since we had this guy with us.
We played on the ground…
He got lots of time on both our chests — his favorite place to be. He’s even holding his head up! I was so proud of our little inchworm.
The most I did in the kitchen was bake a batch of my 3 ingredients peanut butter cookies with chocolate chips. Always a hit!
The last thing I baked before those cookies, which was actually when I was still pregnant were chocolatey zucchini snack cakes. Actually, they were made the day before I had Hunter so when I returned from the hospital I still had a nice batch waiting for me at home.
I made no changes to the recipe (except adding in chocolate chips), but instead of gooey brownies mine came out more cake like. Maybe I should have cut the baking time down a bunch? Either way you’re left with a chocolate treat laced with hidden zucchini. You can’t tell there’s any veggies hiding in these!
Chocolate Zucchini Snack Cake
From Veggie Converter
- 2 cups shredded zucchini
- 2 cups whole wheat pastry flour
- ¾ cup honey
- ⅓ cup cocoa
- 1 tsp sea salt
- 1 ½ tsp baking soda
- ½ cup applesauce
- 2 tsp vanilla
- Optional: ½ cup dark chocolate chips
- Preheat oven to 350.
- Mix all ingredients well. Pour into a 9 x 13greased baking pan.
- Bake at 350 for 35 minutes. **
** I baked mine for 35 minutes and was left with more of a cake like consistency, as opposed to gooey brownie. Try reducing the time by 5-10 minutes for a more gooey baked good.
I love how big of a batch this made. A snack cake or two definitely became a delicious treat when we returned home, and I’m ready for another batch… please.
Have you ever tried zucchini in your chocolate recipes? If you like chocolate and zucchini you should try my mini chocolate zucchini pancakes.
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