Have you ever thought of putting zucchini in a cake? If it seems strange, this soft zucchini and almond cake with chocolate chips will change your mind! Thanks to their natural moisture, zucchinis give an incredibly soft texture without altering the flavor. They are practically invisible both to the eye and taste, perfect even for skeptics (or children!).
In this recipe, I combined the freshness of zucchinis with the sweetness of finely chopped peeled almonds, for a rustic yet refined result. The chocolate chips add a delicious touch that captivates from the first bite. It’s a butter-free and oil-free but with Greek yogurt cake, suitable even for those looking for lighter desserts.
The baking is done with the patisserie function, starting from a cold oven: this way, the rising is more gradual and the cake turns out even softer and more uniform.
Perfect for breakfast, snack, or Sunday dessert, this soft zucchini and almond cake with chocolate chips is also very versatile: you can customize it with dried fruits, cocoa, spices, or citrus.
Try it and let me know how it went: it will surprise you with its goodness and simplicity.
READ THE TIPS AND F.A.Q. AT THE BOTTOM OF THE RECIPE
ALSO MANUAL PROCEDURE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 3 Minutes
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/2 cups zucchini
- 1/2 cup sugar
- 2 eggs
- 1/2 cup almond flour
- 1/3 cup Greek yogurt
- 1 1/4 cups type 1 flour
- 1/3 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. Gather at the bottom and add sugar and eggs. 1 minute/speed 4
Add the yogurt.
Pour in the almond flour.
Add the type 1 flour, baking powder, pinch of salt, and vanilla: 30 seconds/speed 5.
Finally, add the cold chocolate chips from the fridge slightly floured and fold to combine.
Grease and flour the 8-inch cake pan, pour the batter, and bake in a ventilated oven (patisserie function) for 35′ doing the toothpick test. (or 350°F for 30′). Let the cake cool slightly before removing from the pan.
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: It can be replaced with light whole wheat flour or type 2, but the cake will be slightly denser.
Chocolate chips: If you want a “light” version, you can omit them or replace them with almond or walnut pieces for a crunchy effect.
Chocolate chips: If you want a “light” version, you can omit them or replace them with almond or walnut pieces for a crunchy effect.
Manual Procedure:
(with electric whisks or by hand)
Prepare the zucchini:
Wash and trim 1 1/2 cups of light zucchini. Grate them finely raw with a fine-hole grater. No need to squeeze them: the water will help make the batter soft. Set aside.
Prepare the dry ingredients:
In a bowl, combine 1 cup 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 sugar:
In another large bowl, crack 2 room temperature eggs and add sugar. Beat with electric whisks for about 3-5 minutes until they become pale and fluffy.
Add yogurt
Pour 1/3 cup of Greek yogurt (or plain or plant-based). Mix again with the whisks to combine.
Add the grated zucchini:
Add the zucchini to the batter and mix with a spatula.
Incorporate the dry ingredients:
Gradually pour the dry ingredients into the liquid bowl, stirring gently with a spatula or with the whisks at low speed. Do not overwork the batter.
Add the chocolate chips (optional):
Add 1/3 cup of slightly floured chocolate chips (so they don’t sink) and mix briefly.
Pour into the mold:
Grease and flour a 8-inch diameter bundt pan. Pour the batter, leveling it with a spatula.
Baking:
If using a preheated ventilated oven, bake at 320°F for 40-45 minutes. Always perform the toothpick test before removing from the oven.
Let cool completely before removing from the pan and decorating as desired.
FAQ (Questions and Answers)
Does the cake taste like zucchini?
Absolutely not! The zucchini only adds softness, the taste remains sweet and delicate.
Can it be frozen?
Yes, you can freeze it already sliced, wrapped in plastic wrap. Just thaw it at room temperature or for a few seconds in the microwave.
Can it be baked in a ventilated oven?
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?
Of course! Just replace the yogurt with an unsweetened plant-based version (like soy or coconut).
