I’ve got some delicious veggie cake for you today! It does not look like a cake with veggies? Well… it might not look like one, but there are definitely veggies inside. Even though you can’t see or taste them. The zucchini in there is in disguise. Or did you see anything suspicious in this Double Chocolate Zucchini Bread? I don’t think so…
Some time ago I showed you a recipe from one of my favorite blogger colleagues aka. Andrea from Zimtkeks & Apfeltarte. She published a baking book this year and the Walnut Zucchini Bread I made was from that book*. Really delicious.
Inspired by that cake I thought, there are much more ways to create delicious cakes with zucchini… And guess what?! I ended up making this super flavor intense and moist (yes, I said moist) chocolate cake. With zucchini inside. Right…
Some of you might think now: »Why the zucchini?« The rest probably knows that veggies in a sweet cake can give the cake a nice texture and prevent it from being dry. I already made several sweet »veggie cakes« like my Beetroot Chocolate Cake or this more or less »healthy« Red Beet Cake with dates, apples and cranberries. I like them a lot. They turn out really great each time. Same here with that chocolate cake and the zucchini.
Do you like to bake with veggies? I mean sweet cakes with veggies. They are so good to sneak in some veggies and vitamins into the diet of your kids or other family members without them knowing.
INGREDIENTS / ZUTATEN
8 oz. (230g) zucchini, grated
3/4 cup (150g) sugar (fine)*
1/4 cup (50g) brown sugar*
1/2 cup (120ml) vegetable oil
1 tsp. vanilla extract*
2 large eggs
1 cup (130g) all-purpose flour*
1/2 cup (50g) cocoa powder*
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (60g) pecans*, chopped
5.3 oz. (150g) semi-sweet chocolate* (61%), chopped
230g Zucchini, geraspelt
150g Zucker (fein)*
50g brauner Zucker*
120ml Pflanzenöl
1 TL Vanille Extrakt*
2 Eier (L)
130g Mehl (Type 405)*
50g Kakaopulver*
1 TL Backpulver
1/2 TL Salz
60g Pekannüsse*, gehackt
150g Zartbitterschokolade* (61%), gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a 23x13cm loaf tin* or line with baking parchment and set aside. Grate the zucchini and set aside. Chop the pecans and chocolate and set aside as well.
2. Add the two sugars, oil, vanilla extract, and eggs to a large bowl and mix until well combined. Mix the flour with cocoa powder, baking powder, and salt. Add to the bowl and mix in until just combined. Add the grated zucchini, pecans, and 2/3 of the chocolate and fold in.
3. Pour the batter into the prepared loaf pan, smooth out the top and sprinkle with the remaining chocolate. Bake the zucchini bread for about 50-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let it cool down in the loaf tin for about 10-15 minutes, then remove it carefully and let it cool down completely on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23x13cm Kastenform* einfetten oder mit Backpapier auslegen und zur Seite stellen. Die Zucchini fein raspeln, die Pekannüsse und Schokolade hacken und alles zur Seite stellen.
2. Die beiden Zuckersorten mit dem Öl, Vanille Extrakt und den Eiern in eine große Schüssel geben und alles gut verrühren. Das Mehl mit Kakao, Backpulver und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Zucchini, Pekannüsse und etwa 2/3 der Schokolade dazugeben und unterheben.
3. Den Teig in die Form füllen, glatt streichen und dann mit der restlichen Schokolade bestreuen. Das Zucchinibrot für etwa 50-60 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt, und erst herausnehmen, wenn er sauber herauskommt. Das Gebäck für etwa 10-15 Minuten in der Form abkühlen lassen und dann vorsichtig aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Double Chocolate Zucchini Bread
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
A delicious chocolate cake made with… Zucchini! Don’t worry, you can’t taste the veggies. Just plain delicious chocolate! The cake is sooo good!
Ingredients
8 oz. (230g) zucchini, grated
3/4 cup (150g) sugar (fine)*
1/4 cup (50g) brown sugar*
1/2 cup (120ml) vegetable oil
1 tsp. vanilla extract*
2 large eggs
1 cup (130g) all-purpose flour*
1/2 cup (50g) cocoa powder*
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (60g) pecans*, chopped
5.3 oz. (150g) semi-sweet chocolate* (61%), chopped
Instructions
1. Preheat the oven to 180°C (350°F). Grease a 23x13cm loaf tin* or line with baking parchment and set aside. Grate the zucchini and set aside. Chop the pecans and chocolate and set aside as well.
2. Add the two sugars, oil, vanilla extract, and eggs to a large bowl and mix until well combined. Mix the flour with cocoa powder, baking powder, and salt. Add to the bowl and mix in until just combined. Add the grated zucchini, pecans, and 2/3 of the chocolate and fold in.
3. Pour the batter into the prepared loaf pan, smooth out the top and sprinkle with the remaining chocolate. Bake the zucchini bread for about 50-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let it cool down in the loaf tin for about 10-15 minutes, then remove it carefully and let it cool down completely on a wire rack.
Notes
Enjoy baking!
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Ich liebe Schokolade, und dieses Bro war sehr lecker. Danke für die Rezepte. Du hast sehr gute Arbeit gemacht.