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I’ve got some delicious veggie cake for you today! It does not look like a cake with vegetables? Well… 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 :P Or did you see anything suspicious in this Double Chocolate Zucchini Bread? I don’t think so… ;P

Double Chocolate Zucchini Bread | Bake to the roots

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 our 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 :P

INGREDIENTS / ZUTATEN

8 oz. (225g) zucchini, grated
3/4 cup (150g) sugar
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, chopped

225g Zucchini, geraspelt
150g Zucker
50g brauner Zucker
120ml Pflanzenöl
1 TL Vanille Extrakt
2 Eier (L)
130g Mehl (Type 405)
50g Kakao
1 TL Backpulver
1/2 TL Salz
60g Pekannüsse, gehackt
150g Zartbitterschokolade, gehackt

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inches (23x13cm) loaf pan 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. Pour the batter into the prepared loaf pan, smooth out the top and sprinkle with the remaining chocolate. Bake for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down in the pan for about 10-15 minutes, then remove carefully and let cool down completely on a wire rack.

1. Den Ofen auf 175°C (350°F) vorheizen. Eine 23×12 (9×5 inches) 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. Den Teig in die Form füllen, glatt streichen und dann mit der restlichen Schokolade bestreuen. Für 50-60 Minuten backen – mit einem Holzspieß testen ob noch Teig kleben bleibt und erst herausnehmen, wenn er sauber rauskommt. Das Zucchinibrot für 10-15 Minuten in der Form abkühlen lassen und dann vorsichtig aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.

Double Chocolate Zucchini Bread

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Author: Bake to the roots
Prep Time: 20
Cook Time: 60
Total Time: 1 hour 20 minutes

Print Recipe

Description

Delicious chocolate cake made with… zucchini! Don’t worry, you can’t taste the veggies. Just plain delicious chocolate!

Ingredients

Scale

8 oz. (225g) zucchini, grated
3/4 cup (150g) sugar
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, chopped

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inches (23x13cm) loaf pan or line with baking parchment and set aside. Grate the zucchini and set aside. Chop the pecans and chocolate and set aside as well.
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. Pour the batter into the prepared loaf pan, smooth out the top and sprinkle with the remaining chocolate. Bake for 50-60 minutes or until a skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down in the pan for about 10-15 minutes, then remove carefully and let cool down completely on a wire rack.