Cake-y Celebration
Celebration cake for finally finishing my chemistry class! Got a 90% on my chem final, wish I had done better, but a 90% is still good. I will probably end up with an A in my chem class, which would be fantabulous.
Although, I have this crazy fear that pass this class isn’t actually anything. That when I transfer to the U that they will see me as a fraud. That it will prove that I don’t actually know chemistry… ugh. I hate being this freaked out.
ANYWAY. Pete went and did his paperwork for his new job yesterday. His first shift is 11 pm - 7 am. Holy cow. He will be working that shift until he learns that shift, then he will be switching to another shift. And it will be like that until he learns all the different shifts/jobs. So it’s going to be pretty hectic.
I feel bad that I haven’t been around here lately though. I have been so focused on chemistry and Pete’s job and making sure he has everything he needs, that I have barely had time to read or write.
But I did have a little time to make a chocolatey-snacky-zucchini cake. After going to Target to get Pete a razor (he has to shave his beard :-( sad day) and Trader Joe’s. And after doing a month of meal planning.
Hyper-organized is my new middle name.
I’ve posted this before, but I figured posting it again wouldn’t hurt anything :-)
Chocolate-Zucchini Cake

1 3/4 cups whole wheat pastry flour
Note: Just sift whole wheat flour a couple of times1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons salt
2 eggs
1/2 cup sugar
1/2 cup 0% Greek yogurt
1/3 cup canola oil
1 1/4 teaspoons vanilla extract
1 1/2 cups shredded zucchini
Note: Shred 3/4 of the zucchini on a “small setting” so it becomes like pulp,
and the remaining 1/4 on a “regular setting,” it will keep the cake moister. 1 1/2 cups of semisweet chocolate chips in the cake and then use
1 1/2 cups of dark chocolate chips on top
- Preheat the oven to 350°F. Coat an 11” x 8” baking pan with cooking spray.
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- Whisk the eggs, sugar, yogurt, oil, and vanilla extract in a medium bowl. Whisk in the zucchini and 1 1/2 cups of the chips. Stir into the flour mixture just until blended. Spread into the prepared pan and bake for 30 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.
- Remove from the oven and sprinkle the remaining 1 1/2 cups chips over the cake. Spread with a small spatula as they melt to form an icing, placing back into the warm oven, if needed, for about 1 minute.
Nutrition Info Per Serving (1/16 of cake): Calories: 274, Protein: 5g, Carbs: 47g, Fat: 13g, Fiber: 3g, Sodium: 128mg