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:

1 teaspoon baking powder

1 teaspoon baking soda

½ cup (65 g) butter

11/3 cups (75 g ) cocoa powder

3 eggs

1½ cups (180 g) flour

300 ml heavy / double / whipping cream

1 teaspoon lemon juice

¾ cup (180 ml) milk

100 g raspberry

pinch of salt

1-2 tablespoon sugar

1¼ cups (200 g) sugar

1 teaspoon vanilla

2 medium zucchini (unpeeled)

Equipment:

cake form

oven

baking paper

grater

sieve

bowl

frying pan

baking pan

toothpicks

whisk

knife

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:

Quickview
895k Calories
17g Protein
49g Total Fat
109g Carbs
14% Health Score
Limit These
Calories
895k
45%

Fat
49g
75%

  Saturated Fat
29g
182%

Carbohydrates
109g
36%

  Sugar
59g
66%

Cholesterol
264mg
88%

Sodium
508mg
22%

Alcohol
0.34g
2%

Caffeine
43mg
14%

Get Enough Of These
Protein
17g
34%

Manganese
1mg
69%

Phosphorus
453mg
45%

Copper
0.89mg
45%

Selenium
30µg
44%

Vitamin B2
0.7mg
41%

Fiber
10g
40%

Vitamin A
1964IU
39%

Magnesium
141mg
35%

Folate
138µg
35%

Iron
5mg
33%

Vitamin B1
0.47mg
31%

Vitamin C
25mg
30%

Potassium
897mg
26%

Calcium
218mg
22%

Vitamin B3
3mg
19%

Zinc
2mg
19%

Vitamin B6
0.31mg
15%

Vitamin B5
1mg
14%

Vitamin D
2µg
13%

Vitamin E
1mg
13%

Vitamin B12
0.66µg
11%

Vitamin K
10µg
10%

covered percent of daily need
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