Zucchini Chocolate Cake

This cake is low in fat and incredibly moist! The zucchini adds nutrients as well as a great texture. A perfect way to sneak vegetables into the dessert course!

Ingredients

  • 250 g (2 cups) courgette, diced
  • 120 ml (½ cup) rapeseed oil
  • 1 teaspoon vanilla essence
  • 150 ml (⅔ cup) applesauce
  • 2 large eggs
  • 120 ml (½ cup) buttermilk
  • 310 g (2½ cup) plain flour
  • 50 g (½ cup) cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 160 g (½ cup) chopped pecans
  • 175 g (1 cup) plain chocolate (50% cocoa)

Directions

  1. Preheat oven to 175°C (350°F). Grease a 23 x 33-cm (9 x 13-inch) pan and set aside.
  2. Place zucchini into the Vitamix container. Add water until the zucchini floats above the blades about 480ml (2 cups). Secure the lid.
  3. Select Variable 6 and Pulse 4 times, or until evenly chopped. Transfer zucchini to a colander and drain well.
  4. Rinse the container. Place oil, vanilla, applesauce, eggs, and buttermilk into the Vitamix container and secure the lid.
  5. Select Variable 1 or the Puree program.
  6. Start the machine, slowly increase to its highest speed, and blend for 1 minute; or start the machine and allow the Puree program to complete.
  7. Add flour, cocoa powder, salt, and baking soda to the container and secure the lid.
  8. Remove the lid plug and insert the tamper. Select Variable 6 and Pulse 10 to 12 times, using the tamper to press the ingredients toward the blades.
  9. Remove the lid and fold in the chopped zucchini.
  10. Pour batter into prepared pan and top with pecans and chocolate chips.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.