Simple Chocolate Zucchini Brownie Recipe

If you have more zucchini than you can fry or add to stew, try making a chocolate cake with them. The vegetable makes the bake soft and juicy, while its taste is hardly noticeable. Anna Voityuk, a reader, shared this original dessert recipe with NGS22.RU.

Ingredients:

Zucchini — 220 grams;
wheat flour — 150-200 grams;
brown sugar — 180 grams;
vegetable oil — 60 ml;
butter — 60 g;
eggs — 2 pieces;
dark chocolate — 120 grams;
milk — 60 milliliters;
cocoa powder — 2 tablespoons;
baking soda — half a teaspoon;
ground cloves — a pinch, to taste.

How to prepare:

Take the butter out of the refrigerator in advance and let it sit until soft. Beat it with sugar and vegetable oil, then gradually add the eggs, and afterwards pour in the cold milk in a thin stream.

In a separate bowl, mix the sifted flour, cocoa, baking soda, and ground cloves. Combine the dry ingredients with the liquid mixture and stir until smooth. Grate the zucchini on a fine or medium grater with the skin on, squeeze out excess juice well, and fold into the batter. Line a baking pan with parchment, pour in the batter, and smooth it out. Sprinkle chopped dark chocolate on top.

Bake the cake at 190 degrees Celsius (374 degrees Fahrenheit) for 35-40 minutes. Check doneness with a wooden skewer: if it comes out dry, the cake is ready. After baking, leave the dessert in the pan for 10 minutes, then transfer to a wire rack and cool completely.

This cake turns out moist, richly chocolatey, and is a great way to use up another zucchini.