Taylor Newman Mug cakes are probably the most adorable dessert there ever was. A tiny cake for one? Yes, please.
This mug cake not only satisfies your chocolate cravings, but you also get added nutrients like vitamin C [1] from the zucchini without it tasting different than any other chocolate cake. The zucchini also adds moisture to the cake, which makes every spoonful a perfect bite.
Ingredients:
Serves 1
- 3 tablespoons zucchini
- 3 tablespoons fat-free milk
- 3 tablespoons flour
- 1 tablespoon brown sugar
- ½ tablespoon vegetable oil
- 1 tablespoon + 1 teaspoon unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 tablespoon semi-sweet chocolate chips (optional)
Directions:
- Shred the zucchini with a grater and pat it dry with a clean paper towel to remove excess moisture.
- Add all of the ingredients except the zucchini in a microwave-safe mug. Mix with a fork.
- Stir in the zucchini and chocolate chips (optional).
- Cook the cake in the microwave for 1 minute and 15 seconds. Then, carefully take it of the microwave to see how close it is to looking like a regular cooked cake. Different microwaves may require more cooking time. If the cake needs more time, put it back in the microwave for 15 seconds at a time until it is cooked. Cooking it in intervals helps prevent overcooking and drying the cake out.
- Allow cake to cool a few minutes before eating and then enjoy!
Notes:
- Mix and match toppings! We’ve enjoyed raspberries and coconut, vanilla yogurt and cinnamon, and peanut butter and chopped nuts. Optional ingredients in the recipe like chocolate chips and toppings are not included in the nutrition facts label.
Recipe inspired by Kirbie Cravings
Written by Taylor Newman, Ph.D. Candidate | Edited by Laurel Sanville, MS, RDN, LD and the Nutrition Education Team