For one bundt cake
4 eggs, separated
4 tbs of xylitol sweetener or sugar
1 tsp vanilla
100g (1/4 lb) marzipan
8 tbs ground hazelnuts
2 tbs dark cocoa
2 cups grated zucchini
1 tsp ground cinnamon
pinch of salt
1 tsp of baking powder
4 tablespoons olive oil
1 bar of chocolate 70% (3.5 oz.)
4 tbs olive oil
toasted hazelnuts crushed
As you may have noticed by now, I love cooking with zucchini. Using it in many forms: raw for salads, in soups, baked with cheese for some nice savory dishes. Zucchini is so versatile. But you know what, I just forgot how delicious a zucchini and chocolate cake can be. I remembered that I may make zucchini chocolate cake when I saw one on @zoebakes instagram. Oh boy, why haven’t I thoght of it before. Last zucchini cakes I made some five years ago. So, here it is my delicious zucchini chocolate cake, full of aromas of almonds, cinanmon, vanilla and hazelnuts. Light, yet rich in taste. Baked without flour. Well it is some healthy indulgence!
Split the eggs. Beat the egg whites until stiff and put aside. Whip the egg yolks with xylitol sweetener until pale and tripled in volume. To the yolks, add the vanilla together with marzipan chunks, ground hazelnuts, cocoa, cinnamon, salt and baking powder. Beat thoroughly, scraping down the batter from the sides of the bowl. Mix in grated zucchini. Add 4 tablespoons of olive oil. Finally, mix in gently the beaten egg whites in 3 portions. Pour the batter into well buttered bundt pan (10 inch in diameter) and bake in a preheated oven at 180 degrees C (350F) for about 45 minutes or until a toothpick inserted in the cake comes out clean.
Once cooled, remove from the pan and place the cake on a plater, pour over the chocolate melted with olive oil. Sprinkle some chopped hazelnuts on top.
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