Chocolate muffin with zucchini
4 servings
75 minutes
Chocolate zucchini cake is an exquisite dessert with French roots, combining the tenderness of chocolate and the unexpected freshness of zucchini. In this recipe, zucchini acts as a natural moisturizer, giving the batter airiness and a rich texture. The taste surprises: rich chocolate harmoniously intertwines with a light vegetal note, creating a perfect balance of sweetness and freshness. This cake will adorn any tea party, and its velvety glaze adds even more depth to the flavor. This dessert is suitable not only for everyday enjoyment but also for special occasions where you want to surprise guests with an unconventional yet elegant treat.
1
First, preheat the oven.
2
In a large bowl, mix flour, cocoa, salt, baking powder, and soda.
- Wheat flour: 2.5 glasss
- Cocoa powder: 0.5 glass
- Salt: pinch
- Baking powder (raising agent): 0.5 teaspoon
- Baking soda: 1 teaspoon
3
Peel the zucchini, grate it, and squeeze out the liquid thoroughly.
- Zucchini: 300 g
4
In another bowl, beat the eggs with sugar, butter, and vanilla extract for about a minute until smooth.
- Sugar: 1.5 glass
- Refined deodorised vegetable oil: 1 glass
- Vanilla extract: 1 teaspoon
5
Combine dry and liquid mixtures, whisk thoroughly with a mixer, then add zucchini and finely chopped chocolate, mixing until a uniform and thick batter forms.
- Zucchini: 300 g
- Dark chocolate: 100 g
6
Place in a baking dish and bake at 180 degrees for 55-65 minutes until a dry match comes out, then let it cool completely to apply the glaze.
7
Prepare the glaze: mix all the ingredients for the glaze until smooth.
- Clarified butter (ghee): 2 tablespoons
- Boiling water: 3 tablespoons
8
Pour glaze over the cake and let it cool.
