Chocolate Zucchini Cake

Chocolate Zucchini Cake could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs $1.97 per serving. One portion of this dish contains about 17g of protein, 49g of fat, and a total of 895 calories. Not a lot of people made this recipe, and 9 would say it hit the spot. This recipe from My Zucchini Recipes requires zucchini, sugar, sugar, and cocoa powder. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. With a spoonacular score of 58%, this dish is pretty good. If you like this recipe, you might also like recipes such as 100% Whole Grain Chocolate Zucchini Cake with Greek Yogurt Honey Chocolate Ganache, Chocolate Sour Cream Zucchini Cake with Chocolate Glaze, and Greek Yogurt Chocolate Zucchini Cake with Chocolate Frosting.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 180C / 355F. Prepare a 8"/ 20 cm round cake pan. Cut a circle of parchment paper to fit on the bottom of the pan, place it in the pan, then grease the pan, including the sides well with butter.Shred the zucchini using a cheese grater. Set it aside in a strainer.In a large bowl beat together the butter and the sugar until is light. Add the eggs and vanilla, beat it until is well combined and smooth. Pour one teaspoon baking soda to the batter, squeeze a little lemon juice right on the soda and let it foam, then mix them together.In another bowl mix carefully the flour with the baking powder, cocoa powder and a pinch of salt.Spoon by spoon add the dry ingredient to the egg mixture and stir it. Pour a little milk into the mixture when it's hard to stir. Alternate this until all ingredients are combined. Finally, add the grated zucchini. Don't squeeze it, just fold it carefully into the batter.Pour evenly the batter into the prepared baking pan and put it in the oven.Bake the cake for 35-40 minutes. Check with a toothpick if the inside of the cake is baked, when it comes out clean, the cake is ready.When the cake is baked, remove it from the cake pan, place it on rack and let it cool covered with a clean cloth.While the cake is cooling, whisk the double/heavy/whipping cream in a large bowl using a mixer for 2-3 minutes, then sprinkle with 1-2 tablespoon granulated sugar. Then beat until is light and peaks form, don't over-beat it.To assemble, place the cake on a cake standing. Cut the cake into two equal layers, spread the half of the whipped cream on the base, then place the second layer on the frosting, spread the rest of the cream on top of the cake, using a large knife.Decorate the cake with raspberries as you like. Keep the cake refrigerated min. 1 hour before serving.

 

Step by step:

1. Preheat the oven to 180C / 355F. Prepare a 8"/ 20 cm round cake pan.

2. Cut a circle of parchment paper to fit on the bottom of the pan, place it in the pan, then grease the pan, including the sides well with butter.Shred the zucchini using a cheese grater. Set it aside in a strainer.In a large bowl beat together the butter and the sugar until is light.

3. Add the eggs and vanilla, beat it until is well combined and smooth.

4. Pour one teaspoon baking soda to the batter, squeeze a little lemon juice right on the soda and let it foam, then mix them together.In another bowl mix carefully the flour with the baking powder, cocoa powder and a pinch of salt.Spoon by spoon add the dry ingredient to the egg mixture and stir it.

5. Pour a little milk into the mixture when it's hard to stir. Alternate this until all ingredients are combined. Finally, add the grated zucchini. Don't squeeze it, just fold it carefully into the batter.

6. Pour evenly the batter into the prepared baking pan and put it in the oven.

7. Bake the cake for 35-40 minutes. Check with a toothpick if the inside of the cake is baked, when it comes out clean, the cake is ready.When the cake is baked, remove it from the cake pan, place it on rack and let it cool covered with a clean cloth.While the cake is cooling, whisk the double/heavy/whipping cream in a large bowl using a mixer for 2-3 minutes, then sprinkle with 1-2 tablespoon granulated sugar. Then beat until is light and peaks form, don't over-beat it.To assemble, place the cake on a cake standing.

8. Cut the cake into two equal layers, spread the half of the whipped cream on the base, then place the second layer on the frosting, spread the rest of the cream on top of the cake, using a large knife.Decorate the cake with raspberries as you like. Keep the cake refrigerated min. 1 hour before serving.

Nutrition Information:

covered percent of daily need

 

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