Chocolate Zucchini Cake

• portionen: 8 servings

Zutaten

1 1/2 cups flour (plus more for the pan)

1/2 cup plus 1/3 cup semisweet chocolate chips

1/4 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1 1/4 cups sugar

1/2 cup plus 1 teaspoon extra-virgin olive oil

2 large eggs

1/2 teaspoon vanilla extract

1 medium zucchini (grated and squeezed dry (if your kids will freak out from green specks in the brownies, peel the zucchini first)

1 teaspoon honey

Anweisungen

Preheat the oven to 350 degrees F.

Grease the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.

Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.

Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes.

Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick).

Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Transfer to a rack and let cool completely.

Make the glaze:

Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl.

Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted.

Spread over the cake, and then cut into pieces.

Nährwertangaben

• Kalorien: 468 kcal
• Gesamtfett: 23 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 15 g
• Transfett: 0.02 g
• Cholesterin: 42 mg
• Natrium: 235 mg
• Gesamtkohlenhydrate: 62 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 40 g
• Eiweiß: 6 g