Zucchini is one of my favorite vegetable and as such I try to experiment with it and add it as an ingredient in many recipes. Other than its taste, the green zucchini is known as moist zucchini. It contains a considerable amount of water, making it an ingredient which adds moisture and softness in a recipe. The fact that is does not have a dominant flavor, makes for an easy combination with other ingredients, while accentuating them.
This cake is so delicious and soft, and what is better, so easy to make. A great idea when I need to bake something in a short time. It gives you the right amount of chocolate flavor, having a balanced sweetness, which leaves a perfect after taste.
While baking desserts, the dark green zucchini is usually the perfect one, but as we simply did not find one for our photos, we are using a light green zucchini.
Method:
Preheat oven to 176°C.
Whisk all wet ingredients and sugar together.
Sift the dry ingredients and mix.
Add the shredded zucchini between 2 paper towels or table napkins and press lightly so that the zucchini is not dripping, but make sure to still be moist.
Fold in zucchini and add the chocolate chips.
Line a parchment paper at the bottom of a loaf pan.
Grease it with a non stick spray and add the batter.
Sprinkle some chocolate chips on top.
Bake until full baking or until when you insert a toothpick in the center it comes out clean.
Photography by Eranda Janku
