My friends said it looked like a Brownie. And when they found out that it did not contain sour milk, but with zucchini... they diligently looked for them there. Now they joke that I can cook even with an ax 😂.

Compound:

Glass – 250 ml
Shape – 20x20 cm

• 250-300 g zucchini
• 1 cup flour
• 1/3 cup sugar
• 3 tbsp. l. carob (cocoa)
• 3 tbsp. l. vegetable oil
• 1 tbsp. l. starch
• 1 tbsp. l. chicory coffee
• 1 tsp. soda
• 1 tsp. apple cider vinegar
• 0.5 tsp. cinnamon
• a pinch of salt
• nuts

Chaotic set of products

Chocolate Lenten Zucchini Pie – recipe:

1. Wash the zucchini/zucchini (or even pumpkin) and grate it on a fine grater, or blend the fruit into a fine, juicy substance. The smaller it is, the more juice the vegetable will give us, and the more invisible it will become in the finished pie. The total amount approximately fits into a glass.

   

   Don't look at me, you'll soon become a chocolate pie! :)

2. Add to the zucchini.
3. Mix all the bulk ingredients: flour, starch, carob, cinnamon, chicory coffee (I use chicory with echinacea), soda, sugar, salt. Have you forgotten anything?

   

   Combine dry ingredients

4. Add vegetable oil and grind. I had unrefined sunflower, it wasn’t noticeable in the pie.

   

   Grind with oil

5. Combine zucchini with dry mixture. Mix thoroughly. Add nuts (I had about 80 g). I usually put the zucchini “by eye”, which makes it either a little drier or a little more moist. In any case, the dough is quite thick; knead with a spoon.

   

   

   Knead the dough with zucchini and nuts

6. Place the dough in the mold and level it out. This time I have a ceramic mold, square, size 20x20 cm. A round one with a diameter of about 24 cm will also do.

   

   Put it in the form

7. Place in an oven preheated to 180-200 degrees for 45-60 minutes. If you have a larger mold (and therefore the dough layer is not very large), then 200 degrees and 45 minutes will most likely be enough for you. If the shape is like mine or smaller, then 180 degrees and 45+ minutes. When the chocolate zucchini pie is equally elastic in the middle and around the edges, it is ready.

   

   Let's bake

The children help cook, but still, as usual, they ask me: is there really zucchini there? And then from each other: you’re definitely going to eat this delicious chocolate pie, don’t you eat/like zucchini?! 😂



Bon appetit!

The_host author of the recipe

If you have a sweet tooth, limit yourself to sweets, because... If you are afraid of ruining your figure, then this recipe is just for you. Chocolate zucchini pie is not only a sweet and tasty pastry, but also dietary.
Recipe contents:

Zucchini is an inherently neutral vegetable. It is used to make soups, make delicious side dishes, prepare main dishes, and even bake pies. However, baked goods do not have to be salty; sweet products with vegetables are simply unique. The following can be said about chocolate pies: everyone loves them. Therefore, it is difficult to surprise those with a sweet tooth with something original. However, it is still possible. For example, there is an unusual recipe for a sweet pie with vegetable secretion. The chocolate delicacy contains zucchini, which makes the baked goods juicy and healthy! Even those who can’t stand zucchini will eat this pie. The most important thing is that they do not see the cooking process. Many people generally confuse them with apples.

This product will also help you out if you don’t know where to use stale zucchini. In addition, it should be noted that the dessert uses a minimum amount of the simplest and most affordable products! This pie also turns out to be very dietary, because... The main ingredients are zucchini and rye flour, which is much healthier than wheat.

• Calorie content per 100 g - 276 kcal.
• Number of servings - 1 pie
• Cooking time - 1 hour

Ingredients:

• Zucchini - 2 pcs. (medium size)
• Rye flour - 200 g
• Eggs - 2 pcs.
• Instant coffee - 1 tbsp.
• Cocoa powder - 1 tbsp.
• Baking soda - 1 tsp.
• Sugar - 3-5 tbsp.

Making chocolate zucchini pie

1. Wash the zucchini, cut off the ends and grate on a coarse grater. If you are using old fruits, first peel and scrape out the seeds. The young vegetable is used completely.

2. Add instant coffee, cocoa powder, rye flour, sugar and baking soda to the zucchini chips. For greater baking benefits, you can replace sugar with honey.

3. Carefully break the eggs. Drain the whites into a clean and dry (!!! this is important) bowl, and add the yolks to all products.

4. Knead the dough until smooth so that the ingredients are all mixed together. If it turns out too watery, then either drain the liquid, which you can use somewhere else, or add flour.

5. Beat the whites into a tight, stable and fluffy foam. Place them in the bowl with the dough.

6. Gently mix the dough with several movements in one direction. It is important that the whites do not fall off. Place it in a baking dish. First grease it with a thin layer of vegetable oil or cover it with baking parchment. Send the product to bake in a preheated oven at 180°C for 40 minutes.

We have a similar recipe on our website here, and as it turns out, my version, which I want to present to you, came from exactly this recipe. How small the internet actually is.

But the recipes, although similar, differ in some ingredients, so I want to bring this recipe to your attention

Find the original recipe here

Composition (mold with a diameter of 18 cm):

- 350 g grated zucchini

- 0.5 tsp. salt

- 190 g flour

- 250 g sugar

- 80 g butter

- 1 tsp. vanilla sugar

- 1 tsp. baking powder

- 80 g dark chocolate

- 2 tbsp. l. cocoa

- 1 tsp. cinnamon

– 100 g hazelnuts

For the glaze:

— the original contained 100 g of white chocolate, but I made my own chocolate glaze:

50g butter

4 tbsp. milk

3 tbsp sugar

4 tsp cocoa

Recipe:

Grate the zucchini on a fine grater - I grated, squeezed and then weighed 350g, sprinkle them with salt and leave for a few minutes so that all the moisture comes out of them.

Melt dark chocolate, butter, sugar and vanilla sugar in a water bath. Remove from heat, add cocoa and cinnamon. Beat in the eggs one at a time, stirring constantly to prevent them from curdling. You should get a shiny, smooth mass.

Sift flour with baking powder, stir into chocolate mixture, add ground hazelnuts. Squeeze the zucchini well and place it in the dough, stir thoroughly.

Grease a springform pan, pour out the dough and place in the oven preheated to 180 degrees for 45 minutes - I baked longer - check your oven - I baked until a toothpick was dry

Melt white chocolate in a double boiler. I didn't add any milk or butter. I made my own glaze - combine all ingredients, bring to a boil and cook over low heat, stirring for 5-7 minutes

Remove the finished cake from the mold and pour glaze over it.

Help yourself:

08/07/2016 - 2nd option

Ingredients:

Zucchini - 350 g

Sugar - 220 g

Salt - 0.5 tsp.

Flour - 200 g

Soda - 0.5 tsp.

Baking powder - 1 tsp.

Egg - 2 pcs.

Cocoa powder - 5 tbsp.

Sour cream - 120 g

Butter - 50 g

Vegetable oil - 100 ml

Preparation:

1. It is better to use young zucchini for this pie, without seeds. If there are seeds, then they need to be removed with a spoon or knife, and also cut off the skin if it is very hard. Young skins do not need to be peeled. The color of the zucchini also does not matter; you can use light green zucchini, or dark green or yellow zucchini. Grate the zucchini on a medium grater, using a food processor or blender attachment. Transfer the zucchini to a bowl and sprinkle with salt. Mix. The salt will release excess moisture. Set the bowl aside and prepare the dough in the meantime.

2. The dough can be mixed with a whisk, mixer, or in a blender bowl. Beat eggs with sour cream, sugar and softened butter, add vegetable oil and mix again.

3. Sift flour into a bowl, add baking soda, baking powder and cocoa powder. Mix with a whisk. If desired, you can add vanilla sugar.

4. Mix both masses with a spatula. It is better not to beat the dough with a mixer at this stage, otherwise it will be viscous.

5. This is how much liquid the zucchini has released; you need to squeeze it out well with your hands.

6. Add zucchini to the dough and stir. If the dough is thick, you can add a few tablespoons of strong, cooled coffee, this will add flavor and make the dough more liquid.

7. Transfer the dough into a mold approximately 22 cm in diameter. If you are using a silicone mold, follow the instructions; some molds do not need to be greased with anything. The non-stick pan should be greased with oil and sprinkled with flour or lined with baking paper.

8. Bake the pie for about 45 minutes in an oven preheated to 180 degrees. Check the readiness of the pie with a skewer.

9. The pie can be served as is or decorated with icing and nuts. The nuts need to be lightly chopped with a knife.

10. Transfer the pie to a flat dish. A warm cake may stick to the pan a little, in which case it needs time to cool.

11. Grease the cake with any ready-made chocolate glaze. Or melt the chocolate in a water bath and pour it over the pie.

12. Sprinkle the pie with walnuts.

13. If desired, decorate with mint or any berries. Here you can show your imagination. Walnuts can be replaced with coconut, chocolate curls or almond flakes.

*I grated the zucchini on the finest grater, squeezed it out and then weighed 350 g - but it probably wasn’t worth it - the pie turned out to be very wet (albeit very tasty).

**I made the fudge according to my own recipe - 50g butter, 4 tbsp. milk, 3 tbsp. sugar, 2 tbsp. cocoa, cook over low heat until thickened, stirring.

To be honest, if the chocolate zucchini pie or cupcake had been made by someone other than me, I would not have believed that it was made from zucchini! This sweet zucchini cake is delicious, tender and aromatic.

The recipe for baking zucchini cake is very accessible and simple; to prepare it you will need:

Step-by-step photo recipe for making sweet chocolate pie or zucchini muffin:

1. Grate fresh zucchini or zucchini, peeled and seeded.

   
   I recommend putting it in a sieve or colander to drain off excess liquid. The first time I grated zucchini on a medium grater,
   
   

   the second time - on a large one and I liked this pastry more. The finer you grate the zucchini into the dough, the moister it becomes (and the harder it is for the zucchini cake to rise).

2. Beat the eggs and sugar well, like for a sponge cake.
3. And one more tip or secret: if you put grated zucchini in the dough for a sweet pie after all the dry ingredients have been added to it, the baked goods will turn out fluffier. I came to this by trial and error; in the first pie I put zucchini in the eggs right away:
   
   
   I described all the subtleties, so now everyone should be able to make a chocolate zucchini cake according to this recipe!
4. So, add a mixture of flour, baking powder, cocoa, salt and flavoring to the beaten eggs,
   
   
5. mix everything well, add butter (some of the vegetable oil can be replaced with butter), sour cream and add grated zucchini to the biscuit.
   
   
6. You need to bake a sweet pie or zucchini cake immediately after you have kneaded the dough, in an oven well heated to 180 degrees Celsius. The mold must be greased so that the zucchini pie can be removed from it without difficulty. Bake the cake for 40-45 minutes.
7. How to make a zucchini pie or muffin in a slow cooker:
   Grease the multicooker bowl with butter and place the sweet chocolate dough into it.
   
   
   I baked in a Panasonic multicooker with a large bowl on the “baking” mode for 65 minutes. Remove the zucchini pie from the multicooker using the steam tray.
   
   
8. 
   

Zucchini is such a versatile vegetable that housewives put it in stews, fried dishes, jams, and even baked goods. Yes, yes, it is zucchini that makes the pie dough tender and very soft, so don’t miss the vegetable season and be sure to try to cook this miracle! Chocolate zucchini pie turns out delicious, unusual and even festive!

Ingredients

• zucchini (preferably zucchini) – 200 g
• eggs – 2 pcs.
• sugar – 0.5 tbsp.
• cocoa powder – 3 tbsp. l.
• flour – 210 g
• baking powder for dough - 1 tbsp. l.
• vegetable oil – 100 ml
• salt - to taste
• filler - any sweet and sour berries or firm apricots

Blueberries, black raspberries, blackberries, currants, and chokeberries are good fillers for this pie. If you want to add apricots to the pie, it is better to take unripe ones - ones that can be cut into cubes.

Preparation

1. Break the eggs into a small bowl and add sugar to them. Beat these ingredients with a whisk or fork: a light foam should appear above the mass.

2. Pour the egg mixture into a large bowl in which you will knead the pie dough. Add vegetable oil and salt to the same bowl, stir everything thoroughly (until smooth).

3. In a separate bowl, stir the flour and baking powder and add them to the egg and butter mixture.

4. Then pour cocoa powder into a common bowl and stir the mass.

5. Rinse the zucchini under running water and cut off the tail. Grate the vegetable (a coarse grater will also work: the pieces of zucchini will not be noticeable in the finished pie!) and also add to the dough.

6. The final ingredient is a fruit or berry filling. Berries should be added whole to the dough, but hard apricots should be cut into cubes. Knead the dough into a liquid (the consistency of sour cream), if necessary, add a little flour for greater thickness.

7. Grease a baking dish with a piece of butter and sprinkle with flour to prevent the cake from sticking while cooking. Place the zucchini pie dough into the mold and place the dish in an oven preheated to 180 degrees. You need to bake the pie in it for at least 30 minutes (check readiness with a match).

Chocolate zucchini pie is ready! You can decorate pieces of baked goods with mint leaves, berries, powdered sugar or slices of ripe apricots.

Advice: For making pies, it is better to use either zucchini or young regular zucchini. The main thing is that the vegetables have thin skin, and the seeds have not yet had time to grow to large sizes. If the skin on your zucchini is already rough, remove it with a knife, and use only the zucchini pulp for the dough.

Note to the hostess

1. Chocolate pie is always a treat, but chocolate zucchini pie will intrigue anyone. The neutral, slightly sweet taste of zucchini allows it to be freely incorporated into almost any flour confectionery product. This vegetable gives the dough unexpected softness and significantly increases the shelf life of baked goods.

2. Any fillers and a large amount of fat make it difficult for the dough to gain volume, so it is recommended to beat the eggs and sugar with a mixer and add them to the flour in small portions. No matter how tender the zucchini may seem, it should be thoroughly peeled and pureed - the consistency of the dough should be impeccable, and pieces of vegetable in the dough can spoil the overall impression of the delicacy. Instead of vegetable oil, you can use butter, and instead of fresh fruits, dried fruits, ground poppy seeds with sugar.

3. Chocolate dough perfectly complements the fresh smell of vanilla. The pie will be tastier if you use assorted fruits and berries as a filling.

4. The more liquid the dough is, the longer the pie will bake.

5. Ready-made baked goods can be decorated with whipped cream, powdered sugar, custard or butter cream, and colored candied fruits.