Chocolate Pie (Brownie) with Zucchini
by Editorial Staff
This is not the first time I add young zucchini to baked goods. Zucchini have a rather neutral taste and aroma, so they are almost invisible in the finished pie, but they give the dough a moist, juicy structure. Chocolate zucchini muffin cake will become the highlight of your sweet table.
Ingredients
- Zucchini – 500 g
- Black chocolate – 100 g
- Butter – 125 g
- Eggs – 2 pcs.
- Sugar – 200 g
- Wheat flour – 140 g
- Baking powder – 1/2 teaspoon
- Salt – 1/4 teaspoon
Directions
- Prepare all ingredients. Young zucchini have a very delicate rind, so they do not need to be removed. It is better to take black chocolate, with a high cocoa content – it has a more intense taste. The cake with the specified amount of sugar turns out to be very sweet, you can reduce it to your liking.
- Heat the butter lightly in the microwave until soft, or simply remove it from the refrigerator beforehand. Add sugar to the butter, beat with a mixer.
- Drive in two eggs there, mix.
- Wash the zucchini, cut off the edges. Grate the zucchini on a fine grater.
- Add the zucchini and salt to the egg-oil mixture. Stir.
- Melt the chocolate in a water bath or microwave at minimum power. Pour the melted chocolate into the egg-butter mixture with zucchini and stir.
- Sift wheat flour and baking powder there. Whisk the ingredients together.
- Line the bottom of a split baking dish with parchment paper. Pour the resulting chocolate dough into the prepared mold.
- Bake the chocolate zucchini pie in an oven preheated to 180 degrees for 30-35 minutes.
- Cool the finished chocolate cake in a mold. Then remove the split ring from the baking pan and cut the cake into rectangular cakes.
- Fragrant, moist chocolate brownies with zucchini will perfectly decorate a tea party.
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