Decadent Chocolate Zucchini Cake
Moist, chocolatey, and perfectly sweet, you have to try this chocolate zucchini cake! A hidden vegetable, easily adaptable dairy-free, and decadent this is your feel-better-cake!
Servings: 12 squares
Calories: 182kcal
Equipment
- 1 Oven dish 9" x 9"
- 1 cheese grater
Ingredients
- 3 eggs medium size
- 1 cup sugar 125g
- ½ cup flour 100g
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup dark chocolate 80g
- ½ cup milk chocolate 80g
- 1 shredded zucchini one big zucchini
Instructions
- Prepare and weigh all the ingredients.
- Preheat the oven at 400F.
- In a mixing bowl, beat the eggs. Add the sugar and mix some more
- Add the baking powder, whisk some more.
- Add the flour. Mix until smooth.
- Cut the chocolate into small pieces and melt in the microwave (30 seconds at the time) or in a pot on a water bath (place chocolate in a small pot and place this pot into a bigger one that has about 2 inches of water. Place on a the stove on medium high and the chooclate will melt without burning)/
- Pour it over the mixed batter. Mix until smooth.
- Shred the zucchini and drain the excess water out of it with a paper towel. Add it to the batter and mix.
- Grease the oven dish of your choice with butter or olive oil if you wish.
- Bake for 30 min at 400F or until your knife come out dry when you pinch the middle.
- It's ready! Enjoy and store in a container for a few days...
Notes
- Store 3-4 days in an air-tight container at room temperature or in the fridge.
- Freezer friendly: make sure the cake has fully cooled down before placing it in a container.
- Add more chocolate with chocolate chips in the batter or a drizzle of chocolate on top.
Nutrition
Calories: 182kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 58mg | Potassium: 137mg | Fiber: 2g | Sugar: 23g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg