Chocolate Zucchini Cake, Very Soft

Zucchini chocolate cake - Lilie Bakery

Zucchini in a dessert… This is what I am offering you today with this Very soft zucchini chocolate cake. I assure you, we absolutely do not detect it on the palate: we simply win a crazy sweet! And it's a great way to use up the extra zucchini growing in your garden :)

In practice, it suffices to finely grate the zucchini to incorporate it into your preparation. As for flavors, chocolate lovers, you should love this gourmet cocoa cake and its chocolate chips!

Sliced ​​zucchini chocolate cake - Lilie Bakery

How to prepare this Cake courgette chocolate ?

The advantage is that this chocolate zucchini cake is really ready quickly and without special equipment (you just need 2 containers). I added a touch of cinnamon to enhance the cocoa taste (if you don't like cinnamon you can do without it too). On the sugar side, I opted for whole cane sugar, but you can make it with any sweetener of your choice. Chocolate chips are really great for bringing a gourmet side to the cake - I recommend the small chips so that they are very soft inside the cake and on top.

Zucchini chocolate cake cut - Lilie Bakery

If you like this Chocolate Zucchini Cake, then I'm sure you will also like these recipes: this Pecan butternut cakeThis Peach and tonka bean fondant cake.

In any case, I hope you like the recipe! If you do, don't hesitate to tag @liliebakery on Instagram so that I can see your achievements :)

Soft chocolate-zucchini cake - Lilie Bakery
Print Pin
5 on 3 votes

Chocolate Zucchini Cake, Very Soft

A very soft and cocoa chocolate cake (and zucchini)!
Preparation20 min
Baking50 min
Total1 h 10 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 6 people

Ingredients:

  • 240 g flour wheat, spelled or gluten-free flour mix
  • 132 g whole cane sugar
  • 40 g bitter cocoa powder
  • 0,5 tsp cinnamon powder optional
  • 1 cs of baking powder
  • 1 tsp baking soda
  • A pinch of salt
  • 180 g finely grated zucchini no need to peel them
  • 2 eggs
  • 130 g Colza oil
  • 0,5 tsp liquid vanilla extract
  • 90 g small chocolate chips

Preparation:

  • Preheat the oven to 175 ° traditional heat. Prepare a cake mold (27x10cm for me, link at the bottom of the article) by buttering and flouring it.
  • In a container, mix the dry ingredients: flour, sugar, cocoa, cinnamon, baking powder, baking soda, salt. Then add 40g of chocolate chips.
  • In another container, mix the other ingredients: zucchini, eggs, oil.
  • Gradually incorporate the dry ingredients into the liquid ingredients in 3 batches. Don't over mix, just enough.
  • Pour into the mold and smooth. sprinkle with remaining chocolate chips. Bake for about 50 minutes: you have to adapt this cooking time to your oven, watch from 45 minutes by testing with a wooden pick.
  • Let cool in its mold on a rack then unmold.

Notes:

* you can place it in the refrigerator before tasting if you want it to be firmer
* can be kept wrapped at room temperature for a few days
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //

Grille rectangle
Pépites chocolat
Robot pâtissier artisan ivoire 4,8L
Moule cake 27×10
Grille rectangle
Pépites chocolat
Robot pâtissier artisan ivoire 4,8L
Moule cake 27×10
Grille rectangle
Pépites chocolat
Robot pâtissier artisan ivoire 4,8L
Moule cake 27×10

YOU WILL ALSO LIKE THESE RECIPES:

8 comments

  1. Reply

    L&T

    10th June 2020

    An original recipe that I would test well!

  2. Reply

    Clear

    15th June 2020

    Hello, this cake looks so good… I will test it very soon !! :)
    Can rapeseed oil be replaced by sunflower oil?

    • Reply

      Lilie bakery

      29th June 2020

      Hello yes absolutely;)

  3. Reply

    Betty

    18th June 2020

    MM it looks very appetizing. Do you think we can replace brown sugar with xylitol? If so in what quantity? Thank you

    • Reply

      Lilie bakery

      29th June 2020

      Hello yes I think you can make the change, I have never used it myself I can not guide you on the quantities :)

  4. Reply

    Cookielovediary

    August 29, 2020

    Tested and fully approved. It is really very soft, you really don't smell the zucchini. Everyone saw nothing but fire ^^ I replaced rapeseed oil with sunflower and vanilla extract with a sachet of vanilla sweet. Must do again!

  5. Reply

    Lobna

    July 9, 2022

    Can we replace rapeseed oil with sunflower oil?

    • Reply

      Lilie bakery

      July 11, 2022

      Hello, yes you can put sunflower oil instead, see you soon :)

LEAVE A COMMENT :

Also leave me a note for this recipe: