Chocolate with zucchini? Cheer up, you can’t miss it.
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.
- Raw grated zucchini 360g
- Flour 0000 130g
- Sifted bitter cocoa 45g
- Sodium bicarbonate ¾ tsp
- Baking powder ½ tsp
- Salt ¼ tsp
- Cinnamon ¼ tsp Chocolate
- chips 180g
- Eggs 2
- Oil 120cc
- Sugar 100g
- Blonde sugar 105g
- Vanilla Essence 1 tcdita
-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.
Hola. Soy Sandra Casas Cano, amante de las cosas dulces y cocinera aficionada; sólo con algún que otro cursito de gastronomía por placer.
Me considero una “Buscadora de recetas” que me gustan probar; sobre todo de aquellas que jamás he tenido el placer de saborear. Es como viajar por países deleitándome con sus exquisiteses.
Los invito a viajar juntos.
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