Zucchini and Chocolate Sheet Cake from Thermomix

5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 1 people
Calories 343 kcal


  • 80 g Nuts, e.g. hazelnuts or walnuts
  • 400 g Zucchini
  • 3 Pc. Eggs
  • 225 g Brown sugar
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 3 tsp Cinnamon
  • 4 tbsp Cocoa powder
  • 380 g Flour
  • 1 packet Baking powder
  • 225 ml Sunflower oil
  • Apricot jam
  • 200 g Dark couverture chocolate


  • Grind the nuts for 12 seconds / speed 5, then decant. Cut the zucchini into large pieces and chop for 4 seconds / 5 hrs, then decant. Rinse the blender jug ​​briefly with water.
  • Mix eggs, sugar, vanilla sugar for 2 minutes / speed 4 until foamy. Add salt, cinnamon, cocoa, nuts, flour, baking powder and the oil and mix for 20 seconds / speed 5.
  • Fold in the zucchini grated 25 seconds / speed 5 with anticlockwise rotation. If necessary, use the spatula to help.
  • Place the dough on a baking sheet lined with baking paper (approx. 30 cm x 40 cm) and smooth it out. Bake in the preheated oven at 180 degrees top / bottom heat for about 30 minutes on the middle rack.
  • Heat the apricot jam in a saucepan while stirring and brush the cake with it while it is still warm. Let cool and cover the cooled cake with the chocolate icing.
  • The cake tastes even juicier the next day. Instead of cinnamon you can of course also use gingerbread spices or the like.


Serving: 100gCalories: 343kcalCarbohydrates: 40.7gProtein: 4.1gFat: 18.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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