Chocolate Zucchini Cake
Jump to recipeNo ratings yet
Log in to rate
Watch the recipe video
INGREDIENTS
- 1 lb dark zucchini (about 500g)
- 1 ½ cups (225g) all-purpose flour
- 4 tablespoons (40g) cocoa powder
- 1 teaspoon (8g) baking powder
- 1 level teaspoon (6g) baking soda
- ½ teaspoon salt
- 1 packet (5g) vanilla powder
- 1 cup (170g) coarsely chopped dark chocolate
- ½ cup (115g) granulated sugar
- ⅔ cup (70g) soft light brown sugar
- ½ package (125g) unsalted butter, melted
- 2 tablespoons (20ml) sunflower oil
- 2 eggs
- ½ cup (125g) yogurt
METHOD
- Preheat the oven to 180°C (350°F). Grease and flour a rectangular cake pan. To easily remove the cake later, line the pan with a piece of parchment paper, allowing it to overhang. This will help us lift the cake out easily.
- Grate the zucchini using the fine side of the grater. Place them in a sieve and press out all their liquid with your hands. You should have about 1 and ⅔ cups of grated, drained zucchini.
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, vanilla, and add the salt and ⅔ cup of the coarsely chopped chocolate. Add the two types of sugar, the melted butter, and the sunflower oil to the mixer bowl. Beat for 2-3 minutes, then add the eggs one by one. Add the yogurt and the drained zucchini. Lower the mixer speed and gradually add the flour mixture, spoonful by spoonful.
- Pour the batter into the prepared pan and sprinkle the remaining chocolate over the top.
- Bake in the preheated oven for 50 minutes. To check if it's done, insert a wooden skewer into the cake; if it comes out clean, it's ready. Let it cool before turning it out of the pan.
