Zucchini in a dessert... That's what I'm offering you today with this Very soft zucchini chocolate cake. I assure you, you can't taste it at all: you just get a crazy softness! And it's a great way to use up the extra zucchini growing in your garden :)
In practice, it suffices to finely grate the zucchini to incorporate it into your preparation. In terms of flavors, chocolate lovers should love this gourmet cake with cocoa and chocolate chips!
How to prepare this Cake courgette chocolate ?
The advantage is that this Chocolate Zucchini Cake is really easy to prepare quickly and without special equipment (you only need 2 containers). I added a touch of cinnamon to enhance the taste of the cocoa (if you don't like cinnamon you can also do without it). As for the sugar, I opted for dark brown sugar, but you can make it with the sweetener of your choice. Chocolate chips are really great for adding a gourmet touch to the cake - I recommend small chips so that they are nice and melt inside the cake and on top.
If you like this Chocolate Zucchini Cake, then I'm sure you will also like these recipes: this Pecan butternut cakeThis Peach and tonka bean fondant cake.
I hope you like the recipe anyway! If you make it, don't hesitate to tag @liliebakery on Instagram so that I can see your achievements :)
- 240 g all-purpose flour wheat, spelled or gluten-free flour mix
- 132 g whole cane sugar
- 40 g unsweetened cocoa powder
- 0,5 tsp cinnamon powder optional
- 1 cs of baking powder
- 1 tsp baking soda
- A pinch of salt
- 180 g finely grated zucchini no need to peel them
- 2 eggs
- 130 g Colza oil
- 0,5 tsp liquid vanilla extract
- 90 g small chocolate chips
- Preheat the oven to 175 ° traditional heat. Prepare a cake mold (27x10cm for me, link at the bottom of the article) by buttering and flouring it.
- In a container, mix the dry ingredients: flour, sugar, cocoa, cinnamon, baking powder, baking soda, salt. Then add 40g of chocolate chips.
- In another container, mix the other ingredients: zucchini, eggs, oil.
- Gradually incorporate the dry ingredients into the liquid ingredients in 3 batches. Don't over mix, just enough.
- Pour into the mold and smooth. sprinkle with remaining chocolate chips. Bake for about 50 minutes: you have to adapt this cooking time to your oven, watch from 45 minutes by testing with a wooden pick.
- Let cool in its mold on a rack then unmold.
* can be kept wrapped at room temperature for a few days
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An original recipe that I would test well!
Hello, this cake looks so good... I'm going to try it very soon!! :)
Can rapeseed oil be replaced by sunflower oil?
Hello yes absolutely;)
MM it looks very appetizing. Do you think we can replace brown sugar with xylitol? If so in what quantity? Thank you
Hello yes I think you can make the change, I have never used it myself I can't guide you on the quantities :)
Tested and fully approved. It is really very soft, you really don't smell the zucchini. Everyone saw nothing but fire ^^ I replaced rapeseed oil with sunflower and vanilla extract with a sachet of vanilla sweet. Must do again!
Can we replace rapeseed oil with sunflower oil?
Hello, yes you can use sunflower oil instead, see you soon :)
Hello,
Do you squeeze the zucchini to remove the water before adding it to the dough please?
Also to grate them 'finely', do you use the same side as for grated Emmental?
I allow myself these questions because these two points would affect the softness of the cake.
Thank you!
Hi Gail, so to answer you, no I don't squeeze the zucchini to remove the water. Try grating them with the finest grater you have. That way they will mix well with the other ingredients of your dough. See you soon :)