Molten Chocolate Cake. Photo: The Skinny Chef

It's practically raining zucchini in the month of August, but there are only so many nights you can serve it sautéed. Since zucchini has a mild flavor and plenty of liquid, it's ideal for sweet recipes because it helps baked goods stay moist, like applesauce does.

Since seeing the mounds of butter and melted chocolate oozing across the screen in "Julie and Julia," I've been craving an indulgent chocolate dessert. So I made this rich, dark molten cake that's crusty on top and soft and melted in the center. Adding a little zucchini is a great way to skim back a little on the fat and sugar.

Get Jennifer's Molten Chocolate Cake recipe after the jump.

Molten Zucchini Chocolate Cake

Makes 4 molten cakes

Nonstick cooking spray
2 teaspoons granulated sugar
1/4 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
1/2 cup granulated sugar
1 teaspoon vanilla
3 large egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup grated zucchini


Preheat the oven to 400 degrees F. Coat four 1-cup ramekins with cooking spray. Sprinkle the inside of each with 1/2 teaspoon of the sugar, shaking out the excess. Place the butter and chocolate in a small saucepan with a heavy bottom and place over low. Melt 4 to 5 minutes, stirring often until the chocolate is completely melted and the mixture is very smooth. Remove from heat and whisk in the 1/4 cup of sugar and vanilla. Set aside.

Place the egg whites in a large bowl. Add the cream of tartar and salt and beat with an electric mixer on high speed until the egg whites form stiff peaks. With a rubber spatula, gently fold in the chocolate and zucchini, until just combined. Transfer the mixture to the ramekins and place them on large baking sheet. Bake 10 to 15 minutes until the edges are firm and the top forms a crisp crust. Serve immediately.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.