Chocolate – Zucchini – Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cups zucchini, grated
- 0.5 ½ cup oil
- 1 ½ cup sugar
- 2 teaspoons vanilla sugar
- 3 egg (s)
- 2 ½ cup flour
- 0.5 ½ cup cocoa powder, whole milk
- 0.25 ¼ cup cocoa powder, dark chocolate
- 1 packet baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 0.5 ½ cup buttermilk, alternatively: milk with 1 tablespoon lemon juice
- 1 pack cake icing (chocolate)
- possibly nuts, ground or coconut flakes
Print Recipe
Pin Recipe Instructions
- Quantity for 1 tray (1 large cup, approx. 200 ml)
- Amount for 1 box (1 small cup, approx. 100 ml, minus 1 egg)
- Wash zucchini and grate finely.
- Whisk the oil, sugar, vanilla sugar and eggs together well. Mix flour, two types of cocoa (you can also use one type), baking powder, cinnamon and salt, sift and slowly stir in, alternating with milk. Finally fold in the zucchini.
- Bake at 200 ° C for about 50 minutes. The cake is optimally ready when the surface still springs up when you press it lightly with your finger. (Chopstick sample!)
- Tastes best with chocolate icing.
- Depending on your taste, you can also add up to half a cup of ground nuts or coconut flakes.
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