Zutaten für Chocolate Zucchini Bread Cake
- 2 large eggs
- Olive Oil
- 2 cups grated zucchini
- Unsweetened Chocolate
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Nutmeg
- ½ cup raisins (optional)
- Brown Sugar
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- Chocolate Chips
- Nuts
- Coconut Flakes
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Zubereitung von Chocolate Zucchini Bread Cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together 2 large eggs, 1 ½ cups granulated sugar, ½ cup vegetable oil, 2 cups grated zucchini, 1 teaspoon vanilla extract, and ½ cup unsweetened cocoa powder.
- Beat until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chocolate chips, ½ cup raisins (optional), ½ cup chopped nuts (optional), and/or ½ cup shredded coconut (optional).
- Divide batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
142g
Fat
23g
Carbs
17g
