Zucchini bun with cocoa
Zucchini has its little season of glory in the summer and that's when they make the best desserts. This cocoa version of the bun is simple, quick and, thanks to the grated zucchini, incredibly soft without the zucchini being noticeable in the taste.
Ingredients · Servings 1 sheet
- 2 cups peeled zucchini, finely grated
- 2.5 cups of semi-coarse flour
- 1.5 cups granulated sugar
- 1 cup oil
- 3 eggs
- 1 vanilla sugar
- 2 heaping tablespoons of cocoa
- 1 baking powder
- oil for wiping the sheet metal
Method · 1 h
- Grease the baking sheet with oil. Preheat the oven to 180 °C.
- Peel the zucchini, grate it finely and squeeze it. Measure out 2 cups.
- Beat the eggs with both sugars until foamy. Add the oil and beat. Add the cocoa, flour, baking powder and beat into the dough.
- Finally, we just stir in the zucchini.
- Pour the finished dough onto the prepared baking sheet. Bake in an oven preheated to 175 °C for about 30 minutes.
