Have you ever thought of putting zucchini in a cake? If it seems strange, this fluffy zucchini and almond cake with chocolate chips will change your mind! Thanks to their natural moisture, zucchinis give the cake an incredibly soft texture without altering the flavor. They are practically invisible both in appearance and taste, making them perfect even for skeptics (or children!).
In this recipe, I combined the freshness of zucchinis with the sweetness of peeled and chopped almonds, for a rustic yet refined result. The chocolate chips add a delicious touch from the first bite. It’s a cake without butter, and without oil but with Greek yogurt, suitable even for those looking for lighter desserts.
The baking is done with the pastry function, starting from a cold oven: this way, the leavening is more gradual, and the cake turns out even softer and more homogeneous.
Perfect for breakfast, snack, or as a Sunday dessert, this fluffy zucchini and almond cake with chocolate chips is also very versatile: you can customize it with nuts, cocoa, spices, or citrus fruits.
Try it and tell me how it went: it will surprise you with its goodness and simplicity.
READ THE TIPS AND FAQ AT THE END OF THE RECIPE
ALSO HANDMADE PROCEDURE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 3 Minutes
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Fall, Winter, and Spring
Ingredients
- 6.3 oz zucchini
- 1/3 cup sugar
- 2 eggs
- 1/2 cup almond flour
- 1/3 cup Greek yogurt
- 1 1/4 cups type 1 flour
- 1/4 cup dark chocolate chips
- 1 packet baking powder
- 1 pinch fine salt
Tools
- Food Processor
Steps
Chop the washed, trimmed, and cut zucchini in the bowl for 8 seconds/speed 5. Scrape down the sides and add sugar and eggs. 1 minute/speed 4
Add the yogurt.
Pour in the almond flour.
Add type 1 flour, baking powder, a pinch of salt, and vanilla: 30 seconds/speed 5.
Finally, add the cold, lightly floured chocolate chips and stir to combine.
Grease and flour a 8-inch cake pan, pour the batter in, and bake in a fan-assisted oven (pastry function) for 35′, doing the toothpick test. (or 350°F for 30′). Let the cake cool slightly, then remove from the mold.
Tips and Variations:
Almonds: If you don’t have almond flour, finely chop almonds and then add them to the batter. You can also use hazelnuts, walnuts, or a mix of nuts.
Type 1 flour: can be replaced with light whole wheat flour or type 2, but the cake will be slightly denser.
Chocolate chips: if you want a lighter version, you can omit them or replace them with chopped almonds or walnuts for a crunchy effect.
Chocolate chips: if you want a lighter version, you can omit them or replace them with chopped almonds or walnuts for a crunchy effect.
Manual Procedure:
(with electric whisks or by hand)
Prepare the zucchinis:
Wash and trim 6.3 oz of light zucchinis. Finely grate them raw with a small-grated grater. There’s no need to squeeze them: the water will help make the batter soft. Set aside.
Prepare the dry ingredients:
In a bowl, combine 1 1/4 cups of type 1 flour, 1/2 cup of almond flour (or finely chopped almonds), a packet of baking powder (16 g), a pinch of salt, and mix well.
Beat the eggs with the sugar:
In another large bowl, break 2 room-temperature eggs and add the sugar. Beat with electric whisks for about 3-5 minutes until they become light and fluffy.
Add yogurt
Pour in 1/3 cup of Greek yogurt (or regular plain or plant-based yogurt). Mix again with the whisks to combine.
Add the grated zucchinis:
Add the zucchinis to the batter and stir with a spatula.
Incorporate the dry ingredients:
Gradually add the dry ingredients to the liquid mixture, gently stirring with a spatula or with the whisks on low speed. Don’t overwork the batter.
Add the chocolate chips (optional):
Add 1/4 cup of lightly floured chocolate chips (to prevent them from sinking) and mix briefly.
Pour into the mold:
Grease and flour a 8-inch diameter bundt cake pan. Pour the batter, leveling it with a spatula.
Baking:
If using the preheated fan-assisted oven, bake at 320°F for 40-45 minutes. Always do a toothpick test before removing from the oven.
Let it cool completely before removing from the mold and decorating as desired.
FAQ (Frequently Asked Questions)
Does the cake taste like zucchini?
Absolutely not! The zucchinis only add softness, the flavor remains sweet and delicate.
Can it be frozen?
Yes, you can freeze it already sliced, wrapped in plastic wrap. Just defrost it at room temperature or a few seconds in the microwave.
Can I bake it in the fan-assisted mode?
Yes, at 320°F for about 40-45 minutes. Keep an eye on the browning and always do the toothpick test.
Can it be made dairy-free?
Sure! Just replace the yogurt with an unsweetened plant-based version (like soy or coconut).
