Lately I have seen so many zucchini cake recipes on the net and I had heard of it before but until now I haven't had the opportunity to give it a try. Now that's changed and I proudly present to you the first zucchini cake of my life. To be honest I haven't got the foggiest idea why the zucchini is needed in the dough, or how does it make a difference but it doesn't really matter in the long run. It gives you an extremely flexible and soft cake with lots of cocoa and chocolate. I couldn't tell what difference the zucchini makes but honestly I don't really want to...:)
- 20 dkgs of grated zucchini (approx. one and a half pieces)
- 10 dkgs of butter
- 370 g of plain flour
- 3 tbl spoons of cocoa powder
- 10 dkgs of dark chocolate
- 15 dkgs of icing sugar
- 3 eggs
- 1.5 teaspoons of baking soda
- 1 teaspoon of rum flavour
Wash the zucchinis, cut the ends off and grate
them. It's important to grate them as fine as possible, we don't want
big pieces of zucchini in the cake. It still needs to be in pieces
though, don't mush them. When it's done, squeeze the juice out of it and
put the zucchini aside. Mix the flour with the baking soda, the cocoa
and the finely chopped chocolate. Add the zucchini too. In another bowl
stir the eggs with the sugar and the butter and the rum flavour. Put the
two parts of the dough together and if it's too thick (as it wa for me)
then you can add a tablespoon of plain yoghurt in the end. It needs at
least half an hour or 40 minutes in the oven at 180 deg Celsius.
