Originating in South America, Zucchini has been domesticated throughout the world as a food source of thousands of years. There is evidence of zucchini cultivation in Southern Mexico, dating back around 8-10,000 years.
High in vitamin C and with a good amount of Vitamin A, one 16gm serving of gives you a healthy, tasty vegetable option for your family.
Chocolate Zucchini Cake
115 grams (1/2 cup) butter
240 grams (2 cups) all-purpose flour
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
180 grams brown sugar
1 teaspoon pure vanilla extract
3 large eggs
350 grams (2 cups) unpeeled grated zucchini
160 grams good-quality chocolate chips
Preheat the oven to 180°C. Grease a 25-cm (10-inch) round springform pan.
Mix together the flour, cocoa powder, baking soda, baking powder, and salt.
In a seperate bowl, beat the sugar and butter until fluffy. Add the vanilla and eggs, mixing well between each addition.
In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.
Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.
Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature.
Finish with chocolate icing.