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It’s my first time to add zucchini to my baked goods and suprisingly, it makes the cake very moist. A very easy and yummy cake!

The following recipe makes two 3inches x 6 inches chocolate cakes

Ingredients

  • 200 grams of cake flour
  • 25 grams of instant pudding (vanilla, chocolate or banana flavour)
  • 30 grams of unsweetened cocoa powder (I used Valhorna)
  • 340 grams of shredded zucchini (around 2 zucchinis)
  • 40 grams of brown sugar
  • 2 large eggs (beaten)
  • 80 grams of honey
  • 100 grams of melted unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 100 grams of dark chocolate chips or chopped chocolate

Method

  1. Preheat oven to 180C. Grease your pans.
  2. Squeeze out the water from the zucchini (I used my nut bag).
  3. Sift together the flour, instant pudding mix, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. Beat together the butter and sugar for 2 minutes. Add the beaten egg and vanilla. Beat for another minute.
  5. Add the sifted dry ingredients to the wet ingredients i.e. the butter mixture and beat at low speed until the flour is well incorporated. DO NOT OVERMIX!
  6. Add the zucchini and chocolate chips to the batter. Using a spatula, mix the batter until the zucchini and chocolate chips are well incorporated. Pour the batter into the pans. Bake for 45 minutes. Insert a wooden stick and if it comes out clean, can remove from the oven.
  7. Let the cake cool in the pans for 15-20 minutes. Remove the cakes from the pan and let it cool on a wire rack (at least 30 minutes). Slice and serve.

 

 

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