Chocolate Zucchini Cake
Equipment
Ingredients
Main ingredients
zucchini (grated)
150 g
eggs
3 piece
honey
75 ml
sunflower oil
75 ml
all-purpose flour
150 g
cocoa powder
35 g
baking soda
0.5 tsp
baking powder
1 tsp
salt
1 pinch
dark chocolate chips
100 g
Decoration
dark chocolate bar (melted)
75 g
Instructions
Preheat oven
Preheat the oven to 180°C and line a baking pan with parchment paper.
Prepare zucchini
Grate 150g of zucchini and squeeze out excess moisture with a clean kitchen towel or paper towels.
Mix wet ingredients
In a large bowl, whisk together the 3 eggs, 75ml honey, and 75ml sunflower oil until well combined.
Add zucchini
Fold the grated zucchini into the wet mixture until evenly distributed.
Mix dry ingredients
In a separate bowl, whisk together 150g flour, 35g cocoa powder, ½ tsp baking soda, 1 tsp baking powder, and a pinch of salt.
Combine wet and dry
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Add chocolate chips
Fold in 100g dark chocolate chips until evenly distributed throughout the batter.
Bake the cake
Pour batter into the prepared pan and bake for 45-50 minutes at 180°C until a toothpick inserted in the center comes out clean.
Cool the cake
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Decorate
Melt 75g dark chocolate and drizzle over the cooled cake. Let set before slicing.
Original recipe
Storage
Store in airtight container. Freeze individual slices wrapped in plastic wrap for up to 1 month
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