A delicious and nutritious cake for dessert or a party? Why not? I’m telling you, no one would guess it has zucchini - it works so well in sweets! It adds volume without giving that "weird" vegetable taste. So many of my followers have already made this recipe, even for parties, and everyone loved it. So, are you going to try it too?
Today I bring you a remake of one of my older recipes, which was a big success back then, and I decided to recreate it with a few small changes. You already know you can adapt many things, from changing the flour to using a less caloric sweetener - especially if you want to take this cake as a snack, for example. Using vanilla drops or stevia and less sugar is a great option! I always do that for my snacks.
For this recipe you need:
- Zucchin
- Eggs
- Plant-based milk or regular milk (nutritional information based on unsweetened almond milk)
- Coconut oil
- Brown sugar or other sweetener
- Raw cacao powder
- Whole wheat flour (or another flour of choice)
- Baking powder
- A pinch of salt
You can watch the preparation of this cake in the video in this post, it’s easier to understand how to make the cake.
Dividing the cake into 10 slices, each one has 149kcal, 5.3g of protein, 17.7g of carbohydrates, and 5.5g of fat.
Recipe: Zucchini and Cocoa Cake
Preparation Time
20 min
Cooking Time
45 min
Total Time
65 min
Servings
10
Ingredients
Preparation
-
First step
Grate the zucchini and squeeze out the excess water with your hands.
-
Second step
In a bowl, add the eggs, plant-based milk, coconut oil, sugar, and a pinch of salt. Beat all the ingredients very well.
-
Third step
Add the flour and mix until the batter is smooth.
-
Fourth step
Add the cocoa powder to the mixture and combine again.
-
Fifth step
Add the baking powder and gently mix everything together.
-
Sixth step
Add the grated zucchini and mix well.
-
Seventh step
Place the batter in a tin previously greased with coconut oil or lined with parchment paper to prevent sticking.
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Eighth step
Bake in a preheated oven at 180ºC for 45 minutes.
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Ninth step
Remove from the oven once baked, let it cool, and serve as desired.
Nutritional information
Zucchini and Cocoa Cake
Per serving (10 servings)
| Amount Per Serving | ||
|---|---|---|
| Calories | 149kcal | |
| Fat | 5,5g | |
| Saturated | 3,4g | |
| Trans Fat | 0g | |
| Carbohydrates | 17,7g | |
| Fiber | 1,6g | |
| Sugars | 8g | |
| Protein | 5,3g | |
