Recipe for zucchini cake with chocolate
If you’re into an easy and moist cake, read on.
During zucchini season, you might often be overwhelmed with zucchinis from the garden and lack inspiration on how to use them. Try adding them to a delicious cake, you won’t regret it.
We have the recipe from the book: “Green Food for the Whole Family“, written by Lisbeth Østergaard & Louisa Lorang.
They write the following about the recipe:
“You simply can’t live without chocolate cake. But no one says you can’t throw a little zucchini in the cake. Seriously! No one will notice! And I promise, the cake is super moist and gooey – exactly as it should be.”
The cake serves 6-8 people, depending on how hungry for cake you are.
Ingredients
- 125 gram Wheat Flour
- 40 gram Cocoa
- 4 gram Vanilla Powder
- 5 gram Baking Soda
- 2.5 gram Baking Soda
- Salt a pinch
- 100 gram Butter soft
- 100 gram Sugar
- 75 gram Brown sugar
- 50 gram Yogurt thick
- 2 pcs. Egg
- 250 gram Squash grated, 1-2 pieces
- 100 gram Dark chocolate
TOPPING
- Chocolate chopped and melted
- Berry
- Figs according to taste
Instructions
- Mix flour, cocoa, vanilla powder, baking powder, baking soda, and salt together.
- Whisk butter and both types of sugar until light and fluffy with an electric mixer.
- Whisk in yogurt and the eggs one at a time.
- Fold in grated zucchini.
- Finally, fold in chopped chocolate and distribute the batter into 2 greased springform pans.
- Bake the cakes at 175 degrees Celsius (347 degrees Fahrenheit) (convection) for about 30 minutes, or until fully baked.
- Top the warm cakes with chopped chocolate and let it melt.
- Let the cake cool before serving.
- Garnish with berries and figs.
Notes
LOUISA'S TIP:
The cake is moist and delicious and can be eaten when freshly baked or on day 1 or 2.
The cake is moist and delicious and can be eaten when freshly baked or on day 1 or 2.