Chocolate Zucchini Loaf Cake
Ultra-moist chocolate zucchini loaf cake enriched with espresso and Greek yogurt, finished with apricot jam and glossy dark chocolate ganache.
Equipment
Ingredients
Batter
eggs
5 piece
granulated sugar
175 g
brown sugar
175 g
sunflower oil
200 g
Greek yogurt
250 g
espresso
100 ml
cocoa powder
60 g
spelt flour
440 g
baking powder
15 g
baking soda
6 g
gingerbread spice
5 g
cinnamon
3 g
salt
1 g
zucchini (grated)
440 g
dark chocolate chips
135 g
Chocolate Ganache
apricot jam
100 g
dark chocolate
200 g
heavy cream
150 ml
butter
20 g
Decoration
chocolate shavings
20 g
chocolate sticks
15 g
freeze-dried raspberries
10 g
Instructions
Prepare cocoa paste
Pour hot espresso over the cocoa powder and whisk into a smooth paste.
Whip eggs and sugars
In a large bowl, beat the eggs with both sugars until light and fluffy.
Add wet ingredients
Mix in the oil, Greek yogurt, and the cocoa-espresso mixture until combined.
Mix dry ingredients
In a separate bowl, combine flour, baking powder, baking soda, spices, and salt.
Combine wet and dry
Gradually fold the dry ingredients into the wet mixture.
Add zucchini and chocolate chips
Gently fold in the grated and squeezed zucchini along with chocolate chips tossed in a little flour.
Bake the cake
Pour the batter into a 30×35 cm baking pan and bake at 170°C for 35–40 minutes.
Prepare ganache
Heat the cream, pour over chopped dark chocolate, add butter and stir until smooth.
Decorate the cake
Once the cake has cooled, spread apricot jam, pour over ganache and garnish with chocolate shavings, sticks and freeze-dried raspberries.
Original recipe
Storage
Store in an airtight container. Freeze slices wrapped individually.
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