Moist zucchini chocolate cake

Ingredients for 1 servings:

• 3 eggs, separated
• 250 g sugar
• 1 packet of vanilla sugar
• 125 ml vegetable oil
• 400 g zucchini, grated without seeds
• 30 g cocoa powder
• 20 g desiccated coconut
• 150 ml milk
• 300 g flour
• 1 packet of baking powder
• 1 chocolate glaze, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for a 26cm springform pan

Deseed and grate the zucchini. Then squeeze some of the liquid out in a towel and set aside (do not squeeze out all the liquid). Mix the egg yolks, sugar, vanilla sugar, vegetable oil, cocoa powder, milk, and desiccated coconut with a mixer. Mix the flour with the baking powder and gradually add it and mix. Fold in the grated zucchini. Beat the egg whites until stiff and fold in as well. Pour the batter into a greased 26 cm springform pan. Bake in the middle rack of an oven preheated to 175 °C (top/bottom heat) for approx. 45-50 minutes. Do the skewer test. Glaze the cooled cake and decorate with shredded coconut, if desired.