Chocolate zucchini mini loaves

Vegetable’s content in sweet bakes is more and more popular. Carrot cake is a classic one but we use now beetroot, spinach and other as well. In this mood today I have zucchini cake. And chocolate cake. All in one. The cake is very moist and soft because of zucchini’s addition but we cannot smell it inside. Big amount of chocolate is not overwhelming, the cake is still light and delicate. On the top is cocoa whipped cream perfectly corresponding to the rest of flavours. Enjoy!

 

8 small loaves 3 ½ x 2 ½ inch

 

 Ingredients:

  • 1 cup sugar
  • ¼ cup butter
  • ¼ cup canola oil
  • 2 eggs
  • 1 ¼ cup all purpose flour
  • 1/3 cup cocoa powder
  • ¼  teaspoon cinnamon
  • ½  teaspoon baking soda
  • ½  teaspoon salt
  • 1/3 cup buttermilk
  • 1 cup grated unpeeled zucchini (1 medium)
  • 2 oz dark chocolate chips

 Topping:

  • 1 cup whipping cream
  • 2 tablespoon icing sugar
  • 1 tablespoon cocoa powder + 1 tablespoon for dusting

 

 

Preheat oven to 350°F (180°C). Grease and line pans.

In a bowl of a stand mixer whisk together sugar, butter and oil until light and fluffy. Add the eggs, one at time, beating well after each addition. In a small bowl mix together flour, cocoa, baking soda, salt and cinnamon. Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add grate zucchini and chocolate chips mixing just until combined. Evenly divide the batter among the prepared pans filling three-fourth each. Bake for 25-30 minutes (until a toothpick inserted into the centre comes out clean). Remove from the oven and leave for 20 minutes in pans than transfer into the wire rack to cool completely. Decorate with whipped cocoa cream and dust with remaining cocoa powder.

Whipped cream: whisk cream until soft peaks forms. Add icing sugar and cocoa powder and whisk until stiff. Place it in a pipping bag and pipe over the top of each loaf.

 

 

 

Category: Chocolate cakes.

Tags: cinnamon, chocolate, cocoa, zucchini.

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