The zucchini is a pumpkin and is therefore a vegetable. On the other hand, we generally enjoy fine cocoa chocolate, whether light or dark, as a sweet. This makes it all the more exciting for us to bring these two opposites together harmoniously. And anyway, we want to show that chocolate is more than just a sweet.
Recipe for a zucchini and chocolate cake
Ingredients:
200 g ground almonds
100 g chocolate pearls 'Rausch Trinkschokolade Ecuador 70 %'
200 g zucchini (grated)
3eggs
160 g sunflower oil
230 g sugar
1pinch of salt
250 g flour
3tsp baking powder
Also: depending on taste, a pinch of vanilla or cinnamon.
Preparation:
Preheat the oven to 180° C top/bottom heat.
Grease a loaf tin (30 cm) and then line with baking paper so that the edges protrude.
Mix the ground almonds with the drinking chocolate pearls and the grated zucchinis in a bowl.
Crack the eggs and beat with the sugar, salt and oil using a hand mixer.
Stir in all the other ingredients and then pour the batter into the prepared baking tin.
Bake the cake for approx. 70 minutes. Leave to cool in the tin for at least 10 minutes and turn the cake out of the tin.
