Chocolate and Zucchini Cake

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Summer is almost over, and my freezer is full of shredded zucchinis, zucchini bread, sliced zucchinis, zucchini and salmon lasagna. I don’t have any room left, and to be honest, I am sick of eating zucchinis. I will probably forget that by the end of winter, and end up planting 10 zucchini plants like this year.

I hate throwing away food, especially when it took so long to grow it, so I came up with this recipe. Your guests will not be able to tell that there is more than a pound of zucchini in this cake.

Serving : 8

Preparation: 20 minutes

Baking : 45 minutes

Ingredients:

  • 200 g flour
  • 3 medium eggs
  • 125 ml milk
  • 200 g powdered sugar
  • 1 tsp vanilla extract
  • 700 g zucchini
  • 60 g butter
  • 75 g semi-sweet chocolate chips
  • 50 g almond flour (optional)
  • almonds or walnuts to decorate the cake (optional)

Instructions:

Peel the zucchinis, and cut them into small pieces. Boil the zucchinis in a pot filled with salted water for 10 minutes. Once they are tender, rinse well. Place them in a blender and pureed them.

Preheat your oven to 350˚F.

Mix the flour, eggs, milk, powdered sugar, pureed zucchinis, almond flour, and vanilla extract together. Melt the butter and the chocolate. Mix everything together. Grease a pie pan. Place the mixture into the pan, and add the almonds or walnuts on top of it (optional).

Bake for 45 minutes.

Enjoy !

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