Chocolate Zucchini Cake
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This moist chocolate zucchini cake is a year-round showstopping dessert with it's decadent cocoa forward flavour and tender crumb. Topped with an irresistible sour cream chocolate frosting, you won't even realize you're eating vegetables!

Allergènes:
Blé
•Oeuf
•Lait
•Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation2 heures
Temps de cuisson10 minutes
DifficultéFacile

Ingrédients

quantité par portion

½ tasse(s)

Cacao en poudre

(Peut contenir Soya, Poisson, Sésame, Noix, Arachides, Moutarde, Lait, Oeuf, Blé, Crustacés, Sulfites)

1.5 tasse(s)

Farine tout usage

(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)

½ tasse(s)

Cassonade

(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)

½ tasse(s)

Sucre blanc

(Peut contenir Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame)

2 pièce(s)

Å’uf

(Contient Oeuf)

1 pièce(s)

Courgette

3 pièce(s)

Crème sure

(Contient Lait Peut contenir Lait)

4 g

Poudre à pâte

(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)

12 g

Bicarbonate de soude

(Peut contenir Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)

1 tasse(s)

Sucre à glacer

(Peut contenir Arachides, Sésame, Sulfites, Moutarde, Poisson, Crustacés, Soya, Blé, Oeuf, Lait, Noix)

½ tasse(s)

Pépites de chocolat mi-amer

(Contient Soya Peut contenir Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde)

1.7 g

Espresso en poudre

Pas inclus dans votre livraison

5 cs

Beurre*

(Contient Lait)

½ cc

Sel*

½ tasse(s)

Huile*

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Informations nutritionnelles

Énergie (kcal)2210 kcal
Graisses118 g
dont saturés43 g
Glucides284 g
dont sucres193 g
Fibres16 g
Protéines29 g
Cholestérol300 mg
Sel2670 mg
Gras Trans2 g
Potassium1300 mg
Calcium300 mg
Fer20.5 mg

Instructions

1
  • Before starting, preheat the oven to 350F.
  • Remove 5 tbsp butter from the fridge and set aside in a warm place to soften.
  • Grease the base and sides of an 8x8-inch (9x13-inch) baking tin with 1 tbsp oil, then line with a piece of parchment paper, pressing to adhere.
  • Grate zucchini.
  • Add espresso powder and 1 tbsp (1.5 tbsp) hot water to a small bowl, then stir to dissolve.
2
  • Add flour, cocoa powder, 3/4 tsp (1.5 tsp) baking soda, 0.5 tsp (1 tsp) baking powder and 1/2 tsp (1 tsp) salt to a medium bowl, then whisk to combine. 
  • Add 1/2 cup (1 cup) oil, brown sugar, white sugar, eggs, espresso mixture and 6 tbsp sour cream to a large bowl, then whisk to combine. Stir in zucchini.
  • Gently add flour mixture to the large bowl, stirring until combined and no floury streaks remain.
3
  • Transfer zucchini cake batter to prepared baking tin, then spread in an even layer using the back of a spoon or spatula.
  • Bake in the middle of the oven for 35-45 min, until domed in the middle and a toothpick inserted into the centre comes out clean.
4
  • Meanwhile, add chocolate chips to a small microwave-safe bowl. Microwave in 10-20 second increments, stirring after each, until melted and smooth.
  • Add softened butter and melted chocolate to another large bowl. Beat for 2-3 min, using an electric hand mixer, until creamy and fluffy. Slowly beat in icing sugar, remaining sour cream and 1/8 tsp (1/4 tsp) salt until combined. Beat in 1 tbsp (2 tbsp) milk until creamy and smooth.
5
  • Remove cake by running a sharp knife around the edges of the baking tin and gently pulling on the parchment paper. 
  • Dollop sour cream chocolate frosting over top of cake, then spread using the back of a spoon, making large swooping motions to create a pattern. 
  • Sprinkle flaky salt over top, if you'd like. 
  • Cut chocolate zucchini cake into desired number of slices.