Marbled coffee cake
Zucchini brownies
Difficulty
Easy 👌15
min.
Preparation
20
min.
Baking
60
min.
Resting
Ingredients
| 300 g | zucchini |
| 250 g | all-purpose flour |
| 1 | vanilla bean (seeds) |
| 200 g | sugar |
| 50 g | cocoa powder (unsweetened) |
| 1 tsp | baking powder |
| 125 ml | vegetable oil |
| salt | |
| confectioner’s sugar for serving |
Metric
Imperial
How-To Videos
Utensils
- oven
- box grater
- large bowl
- cooking spoon
- baking pan
Nutrition per serving
Cal
251
251
Protein
12 g
12 g
Fat
4 g
4 g
Carb
33 g
33 g
Step 1/3
- 300 g zucchini
- oven
- box grater
Preheat oven to 180°C/355°F. Cut off ends of zucchini and roughly grate using the large holes of a box grater.
Step 2/3
- 250 g all-purpose flour
- 1 vanilla bean
- 200 g sugar
- 50 g cocoa powder
- 1 tsp baking powder
- 125 ml vegetable oil
- salt
- large bowl
- cooking spoon
Add flour, vanilla bean seeds, sugar, cocoa powder, baking powder, a pinch of salt, vegetable oil, and zucchini to a large bowl. Mix until well combined.
Step 3/3
- confectioner’s sugar for serving
- oven
- baking pan
Evenly spread cake batter into a medium-sized baking pan and bake in a preheated oven at 180°C/355°F for approx. 20 – 25 min. Remove from oven and allow to cool for approx. 60 – 90 min. Sprinkle with confectioner’s sugar and enjoy!
in Berlin