Chocolate Zucchini Pie
4 servings
75 minutes
Zucchini chocolate pie is an amazing combination of tenderness and rich flavor. This dessert emerged as a culinary experiment proving that vegetables can fit organically into sweet pastries. Zucchini adds juiciness to the pie, while cocoa and grated chocolate provide a deep chocolate hue. Light notes of cinnamon and vanilla make its aroma warmer and cozier. It is perfect for tea time, especially with a cup of strong coffee or black tea. The texture of the pie is soft, moist, yet airy. It can be served as a standalone dessert or complemented with a scoop of vanilla ice cream. This pie is not just a sweet treat but a true gastronomic discovery that combines the traditions of Russian cuisine with modern flavor solutions.
1
Peel the zucchini and remove the core. Grate it on a coarse grater.
- Zucchini: 350 g
2
Mix the dry ingredients: flour, sugar, vanillin, baking soda, baking powder, cocoa, cinnamon.
- Wheat flour: 190 g
- Sugar: 250 g
- Vanilla sugar: 8 g
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 1 teaspoon
- Cocoa powder: 4 tablespoons
- Ground cinnamon: to taste
3
Mix the wet ingredients: butter, vegetable oil, yogurt, coffee, eggs.
- Butter: 60 g
- Vegetable oil: 100 ml
- Yoghurt: 120 g
- Freshly brewed coffee: 2 teaspoons
- Chicken egg: 2 pieces
4
Mix dry and wet ingredients together. Squeeze the zucchini by hand and mix with the resulting dough. (Do not use the zucchini juice).
- Zucchini: 350 g
5
Grease the baking pan with oil and sprinkle with flour. Place the dough.
- Butter: 60 g
- Wheat flour: 190 g
6
Preheat the oven to 180 degrees. Bake for 45 minutes. Check readiness with a toothpick.
7
Sprinkle the hot pie with grated chocolate.
- Grated chocolate: 80 g
