October 4, 2012

Chocolate Zucchini Cake (egg and dairy free)

Recetas con chocolate · Recetas de bizcochos · Recetas de postres · Recetas dulces · Recetas para niños

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Bizcocho de calabacin — Finely shredded zucchini

Bizcocho de calabacin — Cake batter. Yes, it looks exactly like ... that

Bizcocho de calabacin — Zucchini chocolate cake

Bizcocho de calabacin — May I have two please?

Chocolate Zucchini Cake (egg and dairy free)

Preparation time: 5 min Cooking time: 20 min

Yield: 16-24

Ingredients

300 g shredded zucchini (see pic above)
125 ml vegetable oil
200 g sugar
250 g flour
50 g unsweetened cocoa powder
1 tsp baking powder
1 tsp vanilla extract (optional)
1 pinch of salt (optional)

Directions

Preheat oven to 350º F (180 º C)
Oil a 20 x 20 cm baking pan, or line with paper parchment
In a large bowl, mix all ingredients with a spoon. Yes, it is that easy. Batter will look a bit weird, but believe me, it will taste great (you might taste raw batter, and it already tastes good)
Pour batter in the prepared pan, and bake for 20-25 minutes. Remove from oven and let cool completely

NOTES:

Store in an airtight container at room temperature, or in the fridge, up to a week. Adapted from different recipes, mainly from this, this and this one .
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