Olive oil zucchini and chocolate cake (recipe also in English on OPSD blog). A moist and fluffy chocolate zucchini cake recipe, is a sweet but not too sweet cake that is a great way to get your zucchini!
AUTORE: Sonia Monagheddu | OPSD blog
TIPO DI RICETTA: Dessert
PORZIONI: 8
INGREDIENTI
180 g of zucchini
150 g of self-rising flour
100 g of raw brown sugar
65 ml of evo oil
50 g of dark chocolate (or your favorite one)
2 large eggs
zest from half orange
½ teaspoon of vanilla extract
COME PROCEDERE
Preheat the oven to 180°C.
Line a spring-release tin (Ø cm 18) with some baking paper, wet and squeezed.
Discard the ends from the zucchini, wash and grate them finely. Remove excess water mashing up with a tablespoon into a small colander. Pour the pulp into a bowl.
Beat the eggs and the sugar with hand mixer until the mixture is light and fluffy. Add the oil, the orange zest, the vanilla extract and the sifted flour. Mix well until combined.
Chop the chocolate roughly and add it to the cake mixture.
Pour the cake mixture into the baking tin and bake for about 40/45 mins or until an inserted toothpick in the middle of the cake comes out clean.
Allow the cake to cool in the tin for some minutes before removing and cooling completely on a wire rack.
Remember, you can keep your cake for 2 or 3 days at room temperature.
Bon Appetit!
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/torta-all-olio-di-oliva-zucchine-e-cioccolato/