Chocolate Cherry Zucchini Cake

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Chocolate Cherry Zucchini Cake


  • 350 gr (12.5 oz) zucchini
  • 100 gr (3.5 oz) whole cane sugar
  • 250 gr (9 oz) spelt flour
  • 1 packet of baking soda
  • 3 Tbsp cocoa
  • 1 tsp vanilla extract (or the pulp of 1 vanilla pod)
  • 100 ml (3.5 oz) neutral oil (i.e. canola oil)
  • 100 gr (3.5 oz) dark chocolate (and some more for the glaze)
  • 100 gr (3.5 oz) fresh cherries (and some more for decoration)
  • 100 ml (3.5 oz) sparkling water
  • 1 Tbsp apple cider vinegar


  1. Preheat the oven to 180°C (356°F)
  2. Finely grate the zucchini, put them into a kitchen towel or paper towel and drain as much fluid as possible.
  3. Break the chocolate into pieces and melt them.
  4. Pit the cherries and cut them into small pieces.
  5. Put flour, sugar, baking powder, cocoa and vanilla into a bowl and mix well.
  6. Then add oil, sparkling water and cider vinegar and stir into a smooth dough.
  7. Slowly fold in chocolate and cherries.
  8. Grease a loaf pan and put dough inside.
  9. Bake for 40-50 minutes – check with stick if well done.
  10. Melt some chocolate for the glaze and pour over the cooled off cake. Place the cherries on top of the molten chocolate.
Source this recipe here

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