Gaby
Ингредиенты:
350 g of grated fresh peeled zucchini (about 1.5 cups)
0.5 tsp salt
190 g all-purpose flour (about 1.5 cups)
250 g sugar (about 1.25 cups)
1 tsp vanilla sugar
1 tsp baking powder
0.5 tsp baking soda
4 tbsp cocoa powder
1 tsp cinnamon
2 eggs
120 g yogurt (or sour milk or kefir) (about ½ cup)
60 g butter (about 4.2 tbsp)
100 ml sunflower oil (about ⅓ cup)
2 tbsp dissolved black coffee (instant or brewed)
Grate the zucchini using a fine grater, add salt, and set aside for 30-40 minutes to allow the juices to release. Beat the eggs with the sugar, then add the oil, yogurt (I used sour milk), and coffee.
In a separate bowl, mix all the dry ingredients, sift them, and then combine with the wet ingredients. Squeeze out some excess liquid from the zucchini and add it to the rest of the ingredients.
Mix everything thoroughly. I used a mixer for this.
The batter should be thick, similar to sour cream. Pour the prepared mixture into a greased baking pan and bake for 45 minutes at 350°F (180°C) in the oven or 55 minutes in a slow cooker.
You won’t taste the zucchini; the cake is tender and delicious.
