Dark Chocolate EVOO Zucchini Cakelet
- Preparation: 20min
- Cooking Time: 30-40 min
- Serves: 12-16
INGREDIENTS
Dry Ingredients
– 270g Plain Flour
– 50g Cocoa Powder
– 5g Bicarbonate of Soda
– 5g Sea Salt
– 200g Brown Sugar
– 150g Caster Sugar
Wet Ingredients
– 220ml Leccino EVOO
– 15 ml Vanilla Extract
– 2 large Eggs
– 120 g Greek Yogurt
– 320g grated Zucchini (water squeezed out)
– 120g Dark Chocolate (70% cocoa) melted and cooled
METHOD
Step 1
Preheat oven to 150°C. Grease thoroughly a 12-cup Bundt pan (or 6-cup Bundt pan and bunny cakelet pan 4.5 cup).
Step 2
Place in a food processor flour, cocoa powder, bi-carb and salt. Pulse to mix the dry ingredients.
Step 3
Grate zucchini and squeeze out the water between two sieves or use a muslin cloth. Set aside.
Step 4
In a mixer, beat the eggs and sugars until light and creamy. Slowly add in EVOO. Add in yogurt. Mix in the zucchini. Fold in the flour mixture. Add in the melted chocolate.
Step 5
Spoon mixture into greased Bundt pans. Bake 35-40 minutes or when tested with a skewer, it comes out clean. Cool on a wire rack for 10 minutes and turnout cake onto a serving plate. Dust with cocoa powder before serving .
Step
Note:
Smaller cakelet pan takes shorter time to bake.
