So, have you finally tried that famous zucchini cake? We all say, « Oh yes, I’ll make it, » but then time passes, and deep down, maybe we think it’s a bit odd, right?
Well, we finally made up our minds: answering the call of duty, we tested it for you!
Zucchini as a Butter Substitute
Where did this quirky idea of putting zucchini in a cake come from? Well, this extraordinary vegetable has a texture that allows it to act as a fat substitute: it binds the ingredients, adds creaminess, and lightens the batter. That’s quite interesting.
And the icing on the cake (pun intended)… the zucchini is practically invisible! Are you following? Yes, this is a clever way to sneak in some veggies for the pickiest eaters!
We did our research, tried out different versions, and here is the result of our experiments, presented in a recipe you can follow with your eyes closed.
Because yes, this zucchini cake really works! You won’t notice any zucchini chunks—they completely melt away, and you won’t taste the zucchini at all. It’s just a perfectly normal chocolate cake!
Oh, one last tip: you can also meet halfway by replacing the 200g of zucchini in the recipe below with 100g of zucchini and 50g of butter.
The Recipe
Chocolate zucchini cake
Equipment
- oven
Ingredients
- 200 g peeled zucchini
- 250 g baking chocolate
- 80 g flour
- 3 eggs
- 120 g ganulated sugar
- 1/2 packed baking powder
- salt
Instructions
- Peel the zucchini.
- Grate the zucchini flesh using a medium-hole grater.
- Melt the chocolate.
- Break the eggs into a mixing bowl, add the sugar, and whisk until the mixture becomes frothy.
- Add the grated zucchini and mix.
- Add the flour, melted chocolate, baking powder, and a pinch of salt. Mix well.
- Pour the batter into a cake tin.
- Bake for about 40 minutes at 180°C (check doneness by inserting the tip of a knife).