Sweet zucchini desserts that you will love

Zucchini is a multipurpose vegetable. You can grill it, make a puree out it or you may eat it raw. But you can also use zucchinis (courgettes) in all kinds of desserts and pastries! Zucchinis will add moisture, nutrients and even smooth out the texture of the dough. Simply add zucchinis to your dough recipes and common pastries will improve! To give you an inspiration, we shall share with you several zucchini dessert recipes.

Chocolate cake with zucchini

Preheat the oven to 160°C. While preheating, beat 110 g of softened butter together with 350 g of finely ground caster sugar until it becomes a thick foam. Add 1 teaspoon of vanilla extract, 115 ml of sunflower oil and a pinch of salt. Now, add 2 eggs – one at a time and mix them in. Mix together 310g of plain flour, 1 teaspoon of baking soda and ½ teaspoon of baking powder. Slowly put the flour prepared in this way into your kitchen mixer. While doing so, add sour cream. You will need 125 g of sour cream. Finally, mix in 110 g of Dutch cocoa powder and mix everything well. Now, you need to grate 380 g of peeled zucchini and add it to the mixture along with 4 tablespoons of chocolate chips. Pour the mixture into a large deep baking tray lined with a baking paper and bake for about 35 minutes. When it cools down a little bit, cover the cake with a chocolate glaze and serve.

Photo: Pixabay

Zucchini muffins – cup recipe

Preheat the oven to 180 °C. Get a large bowl and mix 1.5 cups of plain flour, 1.25 cups of whole wheat flour, 1 cup of powdered sugar, 2 teaspoons of cinnamon, ½ teaspoon of grated nutmeg, 2 teaspoons of baking powder and ½ teaspoon of salt. Mix well. Get another bowl and beat up 3 eggs and add ¾ cup of applesauce (stew apples in a little bit of water and then blend until smooth). Now add ½ cup of sunflower oil, 1 teaspoon of vanilla extract, 1 cup of grated carrot, 1 cup of grated zucchini, 1 grated apple, ½ cup of grated coconut and 1/3 cup of coarsely chopped pecans. Get 1 can of pineapple, pour the juice out and blend the pineapple until smooth. Add it to the other bowl and mix everything well. Now, mix the two bowls together and fill muffin forms with the mixture – up to two-thirds of the form height. Bake for 20 to 25 minutes.

Zucchini crumb cake

Preheat the oven to 180°C. Use a baking pan (30×30 cm) and line it with a baking paper, don’t be afraid to grease it well and dust it with coarse flour. Get 230 g of softened butter beat it up with150 g of cane sugar until foamy. When the mixture is fluffy, add ½ teaspoon of salt, 1 teaspoon of vanilla extract and spices: ¼ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of freshly grated nutmeg. Mix 250 g of plain flour with 1 teaspoon of baking powder and gradually add it into the mixture. Use about two thirds of the dough and press it onto the bottom of the prepared baking pan: Use your hands dipped in flour to do so or you may cover the dough with a piece of baking paper and flatten it with your fingers. Chop 50 g walnuts and mix them with the remaining dough. Sprinkle with a tablespoonof lemon juice and 1 tablespoon of granulated sugar. Use ¼ teaspoon of cinnamon and ¼ teaspoon of ground nutmeg and sprinkle on top. Now evenly spread 230 g of grated zucchini on top of it. Get the remaining nut dough and crumble it over the surface of the zucchini. Bake for 35 minutes.

Preview photo: Pixabay