Vegan zucchini chocolate cake
This vegan zucchini chocolate cake is particularly moist thanks to grated zucchini and apple sauce. With purely plant-based ingredients, the chocolate cake with vegetables is aromatically delicious and will be enjoyed by the whole family.
INGREDIENTS (For a 25 cm loaf pan)
FOR THE DOUGH
300 g zucchini
200 g dark chocolate
100 g vegan butter
300 g wheat or spelt flour (type 405/630)
2 tsp baking powder
30 g baking cocoa
130 g sugar (e.g. fine brown cane sugar)
1 pinch of salt
150 g apple sauce or banana puree (1 large, ripe banana)
1 tbsp lemon juice
ALSO
1 tbsp vegan butter
Some vegan butter for the pan
PREPARATION
Step 1
Wash the zucchini, remove the ends and finely grate the zucchini. Put the grated pieces in a clean tea towel and squeeze out the juice. Roughly chop the chocolate, setting aside about a third for the glaze.
Our tip
Use the zucchini juice
The zucchini juice is great for green smoothies, soups or sauces. Of course, you can also just drink it straight!
Step 2
Put the remaining two thirds of chopped chocolate with the butter in a bowl and melt over a hot water bath. Stir until smooth and allow to cool slightly. Grease a loaf pan (25 cm). Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).
Step 3
Mix the flour with baking powder, cocoa, sugar and salt. Gradually stir in the apple sauce and lemon juice, add the lukewarm chocolate mix and fold in. Mix the grated zucchini well into the dough. Put the dough in the prepared pan and bake in the preheated oven for approx. 50 minutes. Don’t forget to do the toothpick test.
Our tip
Banana instead of apple sauce
Instead of apple sauce, you can also finely mash a large, ripe banana (approx. 130-150 g fruit) with a fork and use it in the same way.
