Chocolate Zucchini Cake

Standard

This recipe was a little tricky, because it was google-translated from Romanian and the measurements are mils and grams. I have a small scale, but it’s a piece of shit and it’s not particularly accurate. Next time I make this, I’ll add some grated baking chocolate, a little more more sugar and bake it for about 15 more minutes. I take it back – after it had cooled completely, it tasted a lot better. I really like that it’s not a very sweet cake, but it’s very fluffy and light (more so than you’d think, considering the zucchini pieces). I’m excited to try making this again with a better quality cocoa.

There is no milk in the original version, but my batter was SUPER dry without it.

Sift together

270 g flour
1/2 tbsp baking powder*
1/2 tsp baking soda
75 g good quality unsweetened cocoa
1/2 tsp salt
230 g sugar

Stir together

350 g grated zucchini
130 ml flavour-neutral oil (I used canola)
1 tsp vanilla extract
3 tbsp egg replacer dissolved in 9 tbsp of cold water

Add the wet ingredients to the dry and mix well. If the batter seems dry, add a splash of milk, mix and repeat if necessary.

Line a loaf pan or cake tin with parchment paper (or grease and dust with cocoa powder), pour in the batter and bake at 355 F for 70 mins. Insert a skewer and if it comes out clean, the cake is done. Lift out using the edges of the parchment paper and set on a cooling rack for at least 45 mins before slicing.

*the original recipe said “1 package of baking powder”. Having no idea what that means, I just threw in half a tablespoon.

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