John Myers
Zucchini Chocolate Cake
The perfect zucchini chocolate cake recipe with a picture and simple step-by-step instructions.
- 2 cups Zucchini, cleaned and grated
- 0,5 Cup Peanut oil
- 1,5 cups Sugar fine
- 2,5 cups Flour
- 3 Eggs
- 2 tsp Vanilla sugar
- 1 packet Baking powder
- 0,5 Cup Soluble cocoa drink powder Kaba
- 0,5 Cup Unsweetened cocoa
- 0,5 tsp Ground cinnamon
- 1 pinch Salt
- 1 Cup Buttermilk
- Alternatively 1 cup of whole milk with 2 tablespoons of lemon juice
- Fat and breadcrumbs for the baking pan
- Mix the eggs with the oil and sugar until you have a creamy mixture.
- Mix the dry ingredients together in a bowl.
- Add the flour mixture to the egg cream spoon by spoon and stir. Always add part of the milk. At the end a viscous mass should result. If it is too firm, you can stir in a little whole milk or mineral water.
- Remove the core from the zucchini and grate coarsely. Then add the mixture to the dough and fold in well.
- Butter a cake tin and sprinkle with breadcrumbs, whisk briefly and throw away any excess breadcrumbs.
- Pour the dough into the mold. Bake on the middle rack at 170 ° for about an hour (fan-assisted). Every now and then do a “stick test”.
- If you want, you can glaze the cake with chocolate after cooling or sprinkle with powdered sugar. The cake stays fresh for a long time and tastes even better on the 2nd day 😉
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