200g dark chocolate (at least 55% cacao)
80g brown sugar
4 eggs (or 4 eggs with egg replacer)
11g baking powder
1 pinch kosher salt
Melt the chocolate in a double boiler.
Peel and puree the zucchini, then add it to the chocolate and stir to combine.
IF USING EGGS: In two different bowls, break the eggs separating the yolks from the whites, then mount the eggs whites in snow with a mixer. Whip the sugar with the yolks until the mixture whitens, then stir in the melted chocolate and the mixed zucchini.
IF MAKING VEGAN: prepare the egg replacer(s) according to the directions and then and add it to the zucchini chocolate mix along with the sugar.
Add the flour, baking powder and a pinch of kosher salt to the chocolate mixture.
Pour the mixture into a quarter-quart cake pan.
Bake at 180°C (356°F) for 35 to 40 minutes. To make sure that the cake is cooked, insert a knife if it comes out clean, the cake is cooked.
Keywords: vegan, cake, zucchini, vegetable cake