Super Moist Chocolate Zucchini Cake
- Zucchini, finely gratedWeight:400 gVolume:2 pcs
- EggsWeight:150 gVolume:3 pcs
- SugarWeight:200 gVolume:1 cup
- Vegetable oilWeight:150 gVolume:3/4 cup
- SaltWeight:3 gVolume:1/2 tsp
- Wheat flourWeight:230 gVolume:1 3/4 cups
- Cocoa powderWeight:35 gVolume:1/2 cup
- Baking powderWeight:6 gVolume:1 1/2 tsp
- Dark chocolateWeight:100 gVolume:2/3 cup
- White chocolate (for the topping)Weight:100 gVolume:2/3 cup
Allergens
- Gluten
- Eggs
- Soy
- Milk
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Batter
Finely grate 2 medium zucchini and place them in a colander set over a bowl to drain the excess water.
In a large bowl, beat 3 eggs with 200 g of sugar, 150 g of vegetable oil and ½ tsp of salt until well combined. Add 400 g of grated zucchini and stir.
Sift in 230 g of flour, 35 g of cocoa powder and 1½ tsp of baking powder, and mix until combined. Chop 100 g of dark chocolate and fold it into the batter.
Baking
Chop 100 g of white chocolate into small cubes. Grease the pan with a thin layer of oil and line it with parchment paper. Pour in the batter and sprinkle with the white chocolate.
Bake at 180°C (350°F) for 40–45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool slightly before removing it from the pan.
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