Chocolate zucchini cake
As the zucchini season is still on, I am making both savoury and sweet dishes from it. And so, apart from letcho and soup, I also made a cake. This chocolate zucchini cake was a real sensation in my home. The cake was moist, had a rich chocolate flavour and tasted delicious. I added chocolate not only for the cake batter but I also used it in the glaze with which the cake was covered.
To prepare this chocolate cake with zucchini, you need fresh and not very juicy zucchini, which you can combine with the dry and the wet ingredients. The dry ingredients are flour, soda, icing sugar, cocoa and baking powder, and the wet ingredients include eggs, oil and yoghurt. The cake batter is made relatively quickly, most of the time is required to grate the zucchini on a grater. Once baked, the cake is decorated with chocolate glaze. So, if you have some zucchini at home, make sure you prepare this cake. I recommend you the following recipe for a chocolate cake with zucchini and I can assure you that it will be delicious.
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Ingredients for chocolate zucchini cake.
- 250 g all-purpose flour
- 300 g zucchini
- 1/2 teaspoon of baking powder
- 1 teaspoon of soda
- 3 big eggs
- 180 g icing sugar
- 200 ml sunflower oil
- 1 teaspoon of vanilla extract
- 100 g chocolate chips or chopped chocolate
- 30 g dark cocoa
- 60 g natural joghurt
- a pinch of salt
Chocolate glaze:
- 100 g milk chocolate
- 20 g unsalted butter
- 2 tablespoons of chocolate chips
How to make chocolate zucchini cake.
All ingredients used to prepare the cake should be at room temperature. Put the eggs in a bowl, add salt and icing sugar. Whisk for 4-5 minutes. After that, add the vanilla, oil and yoghurt. Pour in the oil in small rivulets, whisking all the time. Then add sifted flour, cocoa, baking soda and baking powder. Stir, then mix in the grated zucchini and chocolate chips. Combine all the ingredients well, preferably with a wooden spoon. Pour the cake batter into a baking tin lined with baking paper. Put the cake in an oven preheated to 180 degrees Celsius and bake for 55 minutes.
Combine the milk chocolate with butter, put it in the microwave for a few seconds and melt it.
Take the baked cake out of the oven, cool it down, decorate it with liquid chocolate and chocolate drops.
Good to know when making chocolate zucchini cake.
I used a rectangular baking tin measuring 24 by 13 centimetres.
The weight of the zucchini was given in the ingredients after lightly squeezing out the juice from it. Before grating it on a large-mesh grater, also I peeled the zucchini.
Do you like cakes with chocolate? If so, try our recipe for Blackberry cake.
