← All recipes

🍰 Moist Zucchini Chocolate Cake

377 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc.
• Chocolate, dark 200 g
• Eggs 3 pcs.
• Sugar 150 g
• Wheat flour, Type 405 300 g
• Baking powder 2 tsp
• Cocoa powder 50 g
• Salt pinch
• Oil 150 ml
• Applesauce 100 g
• Whipping cream 100 ml

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Wash the zucchini thoroughly.
3. 3. Cut off the hard ends of the zucchini.
4. 4. Grate the zucchini coarsely.
5. 5. Chop the chocolate into coarse pieces.
6. 6. Place the eggs and sugar in a large bowl.
7. 7. Beat the eggs and sugar with a hand mixer for about 2 minutes until frothy.
8. 8. Sift the flour, baking powder, cocoa powder, and salt directly into the egg mixture.
9. 9. Add the oil and apple sauce to the bowl.
10. 10. Stir everything together until you have a thick batter.
11. 11. Squeeze the grated zucchini with your hands to remove excess liquid.
12. 12. Gently fold 200 grams of the zucchini shreds into the batter.
13. 13. Gently fold 50 grams of the chopped chocolate into the batter.
14. 14. Pour the batter into a greased loaf pan.
15. 15. Bake the cake in the oven for about 40 to 50 minutes.
16. 16. Take the cake out of the oven.
17. 17. Let the cake cool down completely.
18. 18. Place the remaining chopped chocolate in a separate bowl.
19. 19. Heat the cream in a small saucepan until it boils.
20. 20. Pour the hot cream over the chocolate.
21. 21. Let the mixture rest for about 30 seconds.
22. 22. Stir the chocolate and cream together until you have a smooth glaze.
23. 23. Pour the chocolate glaze over the cooled cake.
24. 24. Let the glaze cool and set on the cake.

Nutrition per serving

• kcal: 377
• Protein: 7 g · Fett/Fat: 19 g · Carbs: 49 g