{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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This is a great recipe! It’s so easy to make and it’s moist and delicious. We ate it for breakfast, mid-day snack, and dessert after dinner. Thanks for sharing it.
just came across your blog…delicious goodies. i might have to try this one on the guest coming this week…they won’t even guess its zucchini.
This recipe is amazing! I’ve already tried it twice and i love it! I don’t like butter and grease that much, so I try to avoid them as much as possible… thank you for providing this super receta!
I hope this is not a horrible question…. but can I substitute some of the sugar with stevia?
I have this in the oven right now, excited, I only used half a cup of sugar-turbinado and replaced the oil with applesauce!looks good, smells good!
Thanks for the recepie. Is there a substitute for flour ? I wanted to make a gluten and dairy free cake .
thanks in advance!