Chocolate, zucchini and walnut cake. Recipe

Desserts

You can tell there is a surplus of zucchini in my kitchen. And is that if the other day I brought you a delicious recipe with them, today I go to the sweet with this cake of chocolate, zucchini and walnuts that is used for breakfast as well as for dessert with a coffee. I already told you to keep the pulp that we had not used in the refrigerator, as it is ideal for this recipe. Of course, you can also make only the cake with the unpeeled zucchini, which will be just as delicious.

In desserts, this vegetable provides an incredible juiciness and will not taste like vegetables at all, on the contrary, the touch of cocoa powder makes it a moist chocolate cake, halfway between a cake and a brownie but without the heaviness of excess of butter that this one needs. If you want it to be high, do not bake it in an excessively large mold.

Ingredients for a 22-centimeter cake mold

  • 120 g of butter, 200 g of sugar, 1 L-size egg, 120 g of pastry flour, 3 teaspoons of baking powder, 1 medium zucchini, 30 g of pure cocoa powder, 3 tablespoons of natural yogurt, ½ teaspoon of instant coffee, 15 walnuts, a little butter and flour to grease the mold.

How to make chocolate, zucchini and walnut cake

Start by preheating the oven to 180 degrees. In a small saucepan, melt the butter, let it warm before using it. Grate the zucchini or use the pulp that we have from other preparations. In a bowl mix the melted butter, the sugar, the yogurt and the egg until all the ingredients are well combined. Add the grated zucchini.

Sift the flour, baking powder, instant coffee, and cocoa to a bowl until combined. Add the flour and cocoa mixture to the dough and do not stir excessively. Place the walnuts on top as a decoration.

Grease a cake mold of approximately ten inches with butter and flour it, removing the excess flour. Pour the mixture into the mold and bake for approximately forty-five minutes or until when punctured with a toothpick it comes out clean.

Processing time | 1 hour and fifteen minutes
Difficulty | Easy

Tasting

The chocolate, zucchini and walnut cake is a great way for the little ones to eat a little more vegetables with pleasure. By carrying the zucchini and having that moist and juicy texture, it should be consumed in two or three days at the most. But hey, I don't think it will last that long at home.

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Tags:  Desserts Selection Recipes 

Interesting Articles

add