Zucchini cake. Just reading that, you imagine something dense, a bit bland, tasting like a forced diet. Yet, this cake is probably one of the moistest you can make this year, and the zucchini, nobody tastes it or sees it.
Ingredients :
- Zucchini — One large or two small, same difference. Grate it on the coarse side of the grater — the one that makes long shreds — and above all, don’t squeeze it. Everyone reflexively squeezes zucchini. Here that’s exactly what not to do: its water is the main source of moisture in the cake.
- Applesauce — Unsweetened, no added sugar. The individual little jars work perfectly. Not sweetened applesauce: the brown sugar is already there for that. Applesauce plays exactly the same role as butter in terms of texture, without the fat that weighs things down.
- Flour blend — Half all-purpose flour, half white whole wheat flour. The whole wheat flour adds a faint nutty flavor and structures the crumb better. If you don’t have it, all-purpose flour alone works, but the cake will be a bit less interesting in the mouth.
- Chocolate chips — Semi-sweet, not chopped baking chocolate. Chips melt differently: they keep a recognizable shape in the crumb without creating large hard sheets. About 80 to 100 g for the pan.
