Chocolate Zucchini Cake (egg and dairy free)


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

  1. Preheat oven to 350º F (180 º C)
  2. Oil a 20 x 20 cm baking pan, or line with paper parchment
  3. 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)
  4. 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 .
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina


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