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Egg Free Chocolate Zucchini Cake


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Ingredients

20 portion(s)

  • 100 g Grapeseed Oil
  • 200 g Rapadura suagr
  • 2 tsp Vanilla Bean Paste
  • 280 g SR flour
  • 60 g raw cacao nibs
  • 1 tsp ground rock salt
  • 250 g Milk
  • 350 g zucchini, chopped into several pieces
  • 6
    16min
    Preparation 4min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Cake
  1. 1. Preheat oven to 170C. Grate the zucchini for 5 sec / sp5. Remove from bowl, no need to wash bowl.

    2. Add oil, rapadura & vanilla to bowl, mix 20 sec / sp5. Scrape down sides of bowl and repeat.

    3. Add flour, cacao, salt & milk, mix 20 sec / sp5. Scrape down sides of bowl. Turn onto sp3 and add the zucchini a little at a time through the hole in the top of the bowl (takes around 30 sec).

    4. Pour into prepared loaf tin or cupcake moulds. A skewer WILL NOT come out clean when these are ready as it is such a moist recipe. Cupcakes bake approx 12 minutes, loaf tin around 35 min.

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Tip

These cakes, while yummy, do have a slight 'rubbery' texture due to not having egg in them. As such, I feel that they need to be iced with your icing of choice. I ice the amount I think we will eat in a couple of days, and freeze the rest uniced to be used as a quick dessert option served with some warm jaffa custard.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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