Zucchini Cake without Added Fat

Ingredients

• 200 g 70% dark chocolate (Cut into pieces to facilitate melting)
• 2 Zucchini (Medium, peeled then finely grated)
• 3 Eggs (At room temperature)
• 150 g Granulated sugar
• 100 g All-purpose wheat flour
• 1 c. à café Baking powder
• 1 c. à café Vanilla extract (Optional, for flavor)
• 1 pincée Salt

Instructions

1. Melt the chocolate

   Cut the chocolate into pieces, place it in a microwave‑safe bowl and melt on medium power for 30 s, stir, then repeat until smooth.

   Time: PT5M

2. Prepare the zucchini

   Peel the zucchinis, then grate them very finely. Lightly press with the palm to remove excess water.

   Time: PT5M

3. Beat the eggs and sugar

   In a large bowl, beat the eggs with the sugar until the mixture doubles in volume and becomes pale.

   Time: PT5M

4. Incorporate the melted chocolate

   Pour the melted chocolate into the egg‑sugar mixture and fold gently with a spatula.

   Time: PT2M

5. Add the dry ingredients

   Sift the flour and baking powder, add a pinch of salt, then fold them into the batter by lifting gently.

   Time: PT2M

6. Flavor (optional)

   Add the vanilla extract and mix briefly.

   Time: PT1M

7. Fold in the grated zucchini

   Add the grated zucchini to the batter and mix with the spatula until homogeneous.

   Time: PT2M

8. Pour into the pan

   Transfer the batter into a lightly greased loaf pan or lined with parchment paper.

   Time: PT1M

9. Bake

   Bake in a preheated oven at 180 °C for 25 to 30 minutes. Check doneness: the cake should be golden and a knife inserted in the centre should come out clean.

   Time: PT30M

   Temperature: 180°C

10. Cool and unmold

    Let the cake cool for 10 minutes in the pan, then unmold onto a rack and let cool completely.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of 70% dark chocolate: Milk chocolate, 60% dark chocolate
• Instead of Zucchini: Grated butternut squash, Grated carrots
• Instead of Eggs: Apple sauce puree (¼ cup), Silken tofu (¼ cup)
• Instead of Granulated sugar: Coconut sugar, Erythritol
• Instead of All-purpose wheat flour: Rice flour, Almond flour (gluten‑free version)
• Instead of Baking powder: Baking soda + vinegar
• Instead of Vanilla extract: Vanilla sugar, Vanilla beans

Equipment Needed

• Mixing bowl
• Whisk or electric mixer
• Silicone spatula (rubber spatula)
• Large‑hole grater
• Vegetable peeler
• Microwave‑safe bowl
• Loaf pan (or individual molds)
• Oven

Critical Steps — Do Not Skip

• Beat the eggs and sugar until the mixture doubles in volume.
• Do not let the chocolate get too hot before adding it to the eggs.
• Baking: check doneness with a knife to avoid an overly dry cake.

Chef Tips from the Video

• Use high‑cocoa dark chocolate for a more intense and less sweet flavor.
• For extra moistness, add 2 tablespoons of plain yogurt to the batter.
• Lightly dust with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature up to 2 days maximum, kept away from moisture.

Make-Ahead Tips

• The cake keeps very well; make it a day ahead and serve at room temperature.
• You can cut it into portions and freeze for a quick dessert.