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Le Chaudron recipe
Moelleux au chocolat et courgette
Chocolate zucchini cake
⏱ 45 minServes 6Medium215 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)zucchini
120 g (4 oz)85% dark chocolate
3eggs
80 g (3 oz)almond flour
3 tbspsweetenererythritol or stevia
1 tspbaking powder
2 tbspunsweetened cocoa
- 200 g (7 oz) zucchini
- 120 g (4 oz) 85% dark chocolate
- 3 eggs
- 80 g (3 oz) almond flour
- 3 tbsp sweetener erythritol or stevia
- 1 tsp baking powder
- 2 tbsp unsweetened cocoa
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F). Finely grate the zucchini and blend into a purée.
- Gently melt the dark chocolate over a water bath and stir it into the zucchini purée.
- Add the eggs one at a time and the sweetener, and whisk until smooth.
- Gently fold in the almond flour, cocoa and baking powder.
- Pour into a buttered loaf pan and smooth the top.
- Bake 30 min, keeping the center moist, then let cool slightly before unmolding and slicing.
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