Chocolate Zucchini Cake

Recipe in video

Hey there, sweet tooth!

I'm back after a short week off! :o) Well yes... you have to know when to take a break and enjoy your holidays.

Back in Switzerland, I got back into the kitchen! And this week, I wanted to share a recipe that comes from far away!

So here is a recipe, straight from the USA! The chocolate zucchini cake or as they call it over there, chocolate bread! Yes, yes, I did say zucchini! :o)

The zucchini will give our cake moisture and a wonderfully soft texture! Pure happiness. It's a fairly neutral vegetable so you won't taste the zucchini at all, I promise!

The recipe is super simple, you'll see!

Here is the list of ingredients:

- 130g flour

- 40g unsweetened cocoa

- 1 tsp baking soda

- 1/2 tsp salt

- 60g softened butter

- 130g brown sugar

- 50g rapeseed oil

- 2 eggs

- 1 tsp vanilla extract

- 230g grated zucchini (1 medium zucchini)

- 160g dark chocolate chips

Start by mixing 130g flour, 40g unsweetened cocoa, 1 tsp baking soda and 1/2 tsp salt.

Mix these 4 ingredients together with a whisk for just a few seconds.

Then add 60g softened butter. If your butter is too cold, microwave it for 20 seconds.

Also add 130g brown sugar, 50g rapeseed oil, 2 eggs and 1 tsp vanilla extract.

Mix everything together with a whisk at low speed for about 2 minutes. This way, you'll get a well-mixed and fairly dense batter.

Make sure not to mix for too long or too fast!

Preheat your oven to 175°C, fan-assisted.

Then add 230g grated zucchini and 120g dark chocolate chips (set aside 40g of the 160g for later).

Then mix everything together again with a whisk for 2 minutes at medium speed.

The batter will be nice and smooth and quite liquid. That's normal.

Prepare your 23 cm loaf pan. Then spray it with release spray so your cake doesn't stick once baked and comes out very easily.

Finally, pour your cake batter into the pan.

Finish your cake by sprinkling the remaining 40g of chocolate chips over your cake batter.

Bake the cake in the preheated oven at 175°C, fan-assisted for 60 minutes.

Once baked, test your cake to make sure it's fully cooked. If your knife comes out clean, your cake is done.

Let it cool in the pan for 20 minutes.

Once the 20 minutes are up, run a knife all around your cake. Gently, just to make sure it comes out of the pan easily. Then unmold your cake. :o)

And there you have it, a perfectly chocolatey cake! :o) 100% moist and indulgent.

Here, I made my cake with dark chocolate because I wanted a pure chocolate cake. But if you prefer, you can very well use some milk chocolate (half and half for example). The cake will be sweeter and milder.

Wishing you a lovely Sunday, sweet tooth!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.