0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
115 g butter, of room temperature
250 g confectioner’s sugar
125 ml vegetable oil
1 package vanilla sugar
Pinch of salt
2 eggs
125 ml sour cream or yoghurt
300 g wheat flour
1 tsp baking soda
Half a teaspoon of baking powder
60 g cocoa powder
350 g zucchini, coarsely grated
60 g dark chocolate, chopped
Chocolate frosting:
100 g dark chocolate
40 g butter
Chocolate Zucchini Cake

Chocolate Zucchini Cake

Features:
  • Vegetarian
Cuisine:
  • 70
  • Serves 5
  • Medium

Ingredients

  • 115 g butter, of room temperature

  • 250 g confectioner’s sugar

  • 125 ml vegetable oil

  • 1 package vanilla sugar

  • Pinch of salt

  • 2 eggs

  • 125 ml sour cream or yoghurt

  • 300 g wheat flour

  • 1 tsp baking soda

  • Half a teaspoon of baking powder

  • 60 g cocoa powder

  • 350 g zucchini, coarsely grated

  • 60 g dark chocolate, chopped

  • Chocolate frosting:

  • 100 g dark chocolate

  • 40 g butter

Directions

Share

First time I tried this cake in Austria. We spent our holidays by a lake not far from Salzburg. The hostess of the house we rented would bake something for breakfast every morning. And once she treated us to a very rich, soft, delicious and original cake. It turned out to be a zucchini cake. It wasn’t as chocolate as this one, but so tasty that it made me do a small research and make one myself.

Zucchini cakes turned out to be popular in Italian cuisine. There many variations, but it usually is made with chocolate as fresh, tender and rich zucchini perfectly matches intense and flavorful chocolate.

Everyone must try Chocolate Zucchini Cake even if you haven’t tried making such cakes yet. Your beloved ones won’t believe that there is zucchini in this cake but will love your delicious masterpiece! Highly recommend!

The recipe from www.mojewypieki.com with my explanations.

For a 24-26 cm springform pan.

Total visits: 238.
Today's visits: 1.

Steps

1
Done

Preheat the oven to 10 degrees Celsius.

2
Done

Coarsely grate the zucchini. Let stand for juices to release.

3
Done

In a bowl, add sieved flour, salt, vanilla sugar, baking powder, baking soda, cocoa powder and mix. Set aside.

4
Done

Beat butter together with confectioner’s sugar until fluffy and creamy. Add eggs, one at a time.
Beating, fold in vegetable oil.

5
Done

Add the dry ingredients into the butter mixture by batches, alternating with sour cream. Carefully fold in each portion with a spatula.

6
Done

Squeeze the zucchini and add to the batter. Add the chopped chocolate and carefully mix the batter with a spatula.

7
Done

Pour the batter evenly in a 22 x 23 cm baking pan (23 cm  springform pan, though I recommend you use a larger pan)

8
Done

Bake at 160 degrees Celsius for 45 min of more depending on the zucchini. Check for doneness with a wooden stick - it should come out dry.

9
Done

Take the cake out and let chill on the counter.

10
Done

Make the frosting. For this, melt the chocolate together with butter over water bat. Mix until smooth.

11
Done

Evenly cover the top with frosting and serve.

How to serve:
Serve with tea or coffee.

How to keep:
Keep covered at room temperature.

previous
Beetroot and Feta Salad
next
Caramelized Pears with Blue Cheese
previous
Beetroot and Feta Salad
next
Caramelized Pears with Blue Cheese

Add Your Comment