Dessert
Chocolate Zucchini Cake
The zucchini makes this cake incredibly moist without tasting of vegetable: the perfect solution for one lurking in the vegetable drawer.
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 8 servings
Ingredients
- 200g (7 oz) zucchini
- 150g (5 oz) chocolate
- 3 eggs
- 120g (⅔ cup) sugar
- 150g (1¼ cups) all-purpose flour
- 1 tbsp baking powder
- 80ml (⅓ cup) oil
- Salt and pepper
Instructions
Preheat the oven to 325°F (170°C) and butter a loaf pan.
Grate the unpeeled zucchini and press it lightly in a towel to remove excess water.
Melt the chocolate with the oil, in a double boiler or the microwave.
Whisk the eggs with the sugar, add the melted chocolate, then the flour, baking powder, and a pinch of salt.
Fold in the grated zucchini, mixing just enough to combine.
Pour into the pan and bake for 35–40 minutes.