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It turns out a super moist and fluffy pudding, with an intense chocolate flavor.
I resisted doing something sweet with zucchini, but there are so many recipes that could not turn out bad. I always say that before you say “I don't like” you have to try. So I did.
It turns out a super wet and fluffy pudding, with an intense chocolate flavor (separate paragraph for chips or chocolate chips that were melted when I cut it: I couldn't resist).
It has a particular taste for zucchini, but it is delicate and different (that's precisely what I liked). What gives you this shoe is moisture, because it contains a lot of water.
-Preheat the oven to 180ºC and put the grill in the central part. Butter a mold of 23x13x8 cm.
-Wash and grate the zucchini neither too thick nor very thin (I know you understand me).
-In a bowl mix flour, cocoa, baking soda, baking powder, salt and cinnamon.
-In another bowl mix the eggs, add the oil, white and white sugar and vanilla essence and beat until everything is well amalgamated. Add the zucchini.
-Put the liquids in the dry ones and mix well. Place in the mold and cook until it has leavened and until a brochette stick inserted in the center comes out clean (between 55 and 65 minutes).
-Place on a grate to cool for about 10 minutes. Then unmold and allow to cool.
Publication Date: 05/01/2019
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