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