Chocolate and zucchini Cake

  • ¾ cups of Cristal de Caña sugar
  • 125 grams of extra virgin olive oil (about 9 tablespoons)
  • 300 grams of zucchini (a medium-sized piece)
  • 3 eggs
  • 1 ½ cups of rice flour
  • 1 tablespoon of baking powder
  • 3 tablespoons of bitter cocoa powder
  • ½ cup of dark chocolate
  • 2/3 cups of coconut milk
  1. Preheat the oven to 180 degrees Celsius.
  2. Wash the zucchini, cut it into pieces (unpeeled), and blend it in the blender.
  3. Press this mixture with a spoon, and after it releases some water, save it for later use.
  4. Mix the eggs and oil in a bowl. Then, gradually, add the sifted flour, and finally, incorporate the sugar, cocoa powder, and baking powder.
  5. Add the blended zucchini to the mixture.
  6. Pour the batter into a greased mold and bake for approximately 40 minutes.
  7. Heat the dark chocolate in the microwave or in a double boiler until melted, while slowly adding the coconut milk.
  8. Cover the cake with this mixture a few minutes before serving.
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