Chocolate zucchini cake

• For 1 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • All-purpose flour : 2 cups
  • Cocoa powder : 1/2 cup
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Sugar : 1/2 cups
  • Vegetable oil : 1/2 cup
  • Eggs : 3
  • Vanilla extract : 2 teaspoons
  • Grated zucchini (squeezed to remove excess moisture) : 2 cups
  • Chocolate chips : 1 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
• Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
• Fold in the grated zucchini and chocolate chips.
• Pour the batter into the prepared baking pan and spread it evenly.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool in the pan for 10 minutes.
• Transfer the cake to a wire rack to cool completely before serving.

Tips

• Squeezing the grated zucchini helps remove excess moisture, resulting in a moist cake.
• You can add chopped nuts or shredded coconut to the batter for extra texture and flavor.

Information

• This chocolate zucchini cake is a great way to sneak in some vegetables while enjoying a delicious dessert.
• The cake can be stored in an airtight container at room temperature for up to 3 days.