Bakery, Recipes
Comments 2

Chocolate Zucchini Spelt Cake – Chocolate Feast Indeed

I like using unusual ingredients in baking. Using zucchini in a sweet recipe to give moisture is a rather unusual thing to do (ok, not the most groundbreaking idea, but still..).

 

Chocolate Zucchini Spelt Cake - B

 

Since zucchini does not really have much taste, what it brings a lot to this recipe is, as I said above, moisture. Besides that, you can see teeny tiny bits of zucchini in the slices so it also add some texture to the cake.

 

Chocolate Zucchini Spelt Cake - C

 

Chocolate Zucchini Spelt Cake - D

 

I adapted this recipe from Joy of Baking website, where Stephanie Jaworski calls it “bread” because of baking it in a loaf pan. It is a logical thought, but I stick to “cake” because for me, if a baked good is made with a cake batter, then it is called a cake.

 

Chocolate Zucchini Spelt Cake - E

 

As Jaworski explains in her recipe, you can substitute the chocolate chips in the recipe with equal amount of nuts. I actually thought of adding roasted pine nuts in the recipe instead of chocolate chips, but I did not have at home and decided to stick to what I have. But next time, I will try it with pine nuts.

 

Alright then, this is all I can mumble about this recipe, let’s get to work!

 

Ingredients:

 

Difficulty: ★☆☆ (Easy)
(makes 1 loaf, with 26x10cm dimensions)

 

Printable PDF recipe – no photos

 

1 cup / 2.4 dl white spelt flour
1/2 cup / 1.2 dl cocoa powder
1/4 tsp baking powder
1/4 tsp salt
3/4 tsp baking soda
1/4 tsp ground cinnamon
3/4 cup / 1.8 dl chocolate chips (or equal amount of roasted pine nuts)
2 eggs
1/2 cup / 1.2 dl brown sugar
1/2 cup / 1.2 dl granulated white sugar
1 tsp vanilla sugar (or vanilla extract if you have any)
1/2 cup / 1.2 dl canola oil
1 1/2 cups / 3.6 dl grated zucchini (from about 250 gr. zucchini)

 

Chocolate Zucchini Spelt Cake - ing

 

1. Preheat the oven to 180C. Grease the loaf pan and line with baking paper.

 

2. In a mixing bowl, put flour, cocoa powder (sifted), baking powder, salt, baking soda and cinnamon and whisk it well.

 

Chocolate Zucchini Spelt Cake - 2A

 

Chocolate Zucchini Spelt Cake - 2B

 

Chocolate Zucchini Spelt Cake - 2C

 

Chocolate Zucchini Spelt Cake - 2D

 

Chocolate Zucchini Spelt Cake - 2E

 

Chocolate Zucchini Spelt Cake - 2F

 

Chocolate Zucchini Spelt Cake - 2G

 

3. Fold in chocolate chips (or pine nuts).

 

Chocolate Zucchini Spelt Cake - 3A

 

Chocolate Zucchini Spelt Cake - 3B

 

4. In another mixing bowl, beat eggs.

 

Chocolate Zucchini Spelt Cake - 4

 

5. Add white and brown sugar and vanilla sugar (or extract) and continue whisking.

 

Chocolate Zucchini Spelt Cake - 5A

 

Chocolate Zucchini Spelt Cake - 5B

 

Chocolate Zucchini Spelt Cake - 5C

 

Chocolate Zucchini Spelt Cake - 5D

 

6. Add olive oil, whisk again.

 

Chocolate Zucchini Spelt Cake - 6A

 

Chocolate Zucchini Spelt Cake - 6B

 

7. Add grated zucchini and whisk to combine all well.

 

Chocolate Zucchini Spelt Cake - 7A

 

Chocolate Zucchini Spelt Cake - 7B

 

8. Pour the wet mixture onto dry mixture and fold.

 

Chocolate Zucchini Spelt Cake - 8A

 

Chocolate Zucchini Spelt Cake - 8B

 

Chocolate Zucchini Spelt Cake - 8C

 

9. Pour the cake batter into the loaf pan. Tap it on the counter a few times for the air bubbles to pop out. Bake in the middle rack of the oven for about 60 minutes, until a toothpick inserted in the middle comes out clean. Let it cool in the pan for about 15 minutes before taking it out. The cake stays well in room temperature for a few days. Enjoy!

 

Chocolate Zucchini Spelt Cake - 9A

 

Chocolate Zucchini Spelt Cake - 9B

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This entry was posted in: Bakery, Recipes
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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

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