Cupcake with zucchini and chocolate

Sometimes vegetables can be used in the most unexpected dishes such as in sweet baked goods. Zucchini give this a cake special tenderness and make the dough slightly damp. Try to cook — taste you can never determine that in the cake to eat vegetables.

230 g flour
120 g butter
Sugar 180 g
100 g of chocolate
4 eggs
1 small zucchini (250g)
60 g hazelnuts or almonds
1 h. L. baking powder
a pinch of salt
powdered sugar

Preheat oven to 180 ° C. Round cake pan brush with butter and sprinkle with flour. If you are using a silicone mold, just sprinkle it with water.
Zucchini rub on a small grater.
Chop the chocolate into small pieces or grate. Nuts chop. Sift flour with baking powder.
Beat butter with sugar and salt to a state of soft cream. Add eggs one at a time, beating well each time until the egg is completely mixed with the oil mass.
Add the chocolate, nuts and zucchini, stir and add flour. Quickly stir and place in the prepared pan.
Place the cake in the oven and bake 50-60 minutes. (check the readiness of a wooden stick). Remove the muffins and cool on a lattice in the form. Gently invert on a serving plate, sprinkle with powdered sugar and serve.
Instead, you can use the young zucchini squash, peeled and seeds, if it is too large.

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