Chocolate zucchini cake is a delicious cake. By using zucchini with oil instead of butter, you get a light moist cake, generously filled with chocolate chunks.
Were there really vegetables in my cake? You don't taste that at all. Those were the reactions after eating this cake (and afterward telling its secret ingredient).
But they were wrong, you can taste it. Not that the zucchini gives an extra flavor, but adding it makes this cake moist and creamy.
Just like a chocolate cake should be. So do you want a delicious, rich cake (and still easy to prepare) with a great chocolate flavor? Then go for it and bake this chocolate zucchini cake.
- This recipe is lactose-free when you use dark chocolate with a high percentage of cacao (but be sure to check the label of the chocolate)
- You won't need a mixer for the mixing of the batter. You only need a ladle to mixe in order to get a good result. Baking powder and bicarbonate provide the airiness.
- Would you rather make cupcakes or a large cake, bake the cupcakes for 25 minutes instead of 50 minutes. With this recipe, you can bake 24 cupcakes.
- These cakes can be stored for three days in an airtight container at room temperature and are therefore easily prepared in advance.
- You can freeze this cake for up to two months in an airtight container.
🥘 Other delicious recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Chocolate zucchini cake recipe
Pas met de knoppen het aantal personen aan.
Equipment
Ingredients
- 250 grams flour
- 400 grams sugar
- 40 grams cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs size L
- 240 ml sunflower oil
- 1 zucchini grated
- 160 grams chocolate in pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease and flour a cake tin.
- Mix in a bowl the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon.
- Add the eggs and the oil and mix well with a spatula.
- Fold the chocolate and the zucchini through the batter.
- Pour the batter into the cake tin, or divide between the cupcake molds.
- Bake for 50 to 60 minutes in the preheated oven until the cake pen (or skewer comes out clean. (25 minutes for cupcakes)
- Tip: Also nice with a scoop of ice cream and some whipped cream.
Notes
- This recipe is lactose-free when you use dark chocolate with a high percentage of cacao (but be sure to check the label of the chocolate)
- You won't need a mixer for the mixing of the batter. You only need a ladle to mixe in order to get a good result. Baking powder and bicarbonate provide the airiness.
- Would you rather make cupcakes or a large cake, bake the cupcakes for 25 minutes instead of 50 minutes. With this recipe, you can bake 24 cupcakes.
Leave a Reply