Chocolate Zucchini Cake

Chocolate Cake with Zucchini

Many of you have written to me saying you have an abundance of zucchini right now and would love a zucchini cake recipe. I have to admit, I was quite skeptical. However, I can tell you that it’s incredibly delicious and wonderfully moist! If you’re a fan of rich chocolate, you can even add a few chocolate chips to the batter!

For a 20cm (8-inch) loaf pan Makes 10-12 slices

Ingredients:

• 1.6 oz (45g) vegan butter
• 5.6 oz (160g) sugar
• 7.8 oz (220g) all-purpose flour
• 1.9 oz (55g) cocoa powder
• 1 teaspoon baking powder
• A pinch of salt
• 1 packet of vanilla sugar
• 8 oz (235ml) plant-based milk
• 7 oz (200g) grated zucchini
• 5.3 oz (150g) dark chocolate

Instructions:

1. Preheat the oven to 356°F (180°C) with both upper and lower heat.
2. Grease the loaf pan.
3. Carefully melt the vegan butter in a saucepan.
4. In a bowl, mix sugar, flour, cocoa powder, baking powder, salt, and vanilla sugar. Add the melted butter and plant-based milk, and briefly whisk everything together with a whisk. Fold the grated zucchini into the batter.
5. Pour the batter into the prepared loaf pan and bake in the oven for 50-55 minutes. Remove from the oven and let the cake cool thoroughly. Then remove it from the pan and place it on a cooling rack.
6. Chop the dark chocolate, place it in a heat-resistant bowl, and melt it in a warm water bath. Remove the bowl from the water bath.
7. Spread the melted chocolate over the cake. Remove the cake from the cooling rack and place it on a piece of parchment paper. Let the chocolate harden. Enjoy!