| 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 |
Preheat oven to 180°C/355°F. Cut off ends of zucchini and roughly grate using the large holes of a box grater.
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.
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!
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