Chocolate zucchini pie

Name: Chocolate zucchini pie
Total time: 1 h
Yield: 8
Ingredients: 100 g Butter; 100 ml Vegetable oil; 1 cup Sugar; to taste Vanillin; 1 teaspoon Baking soda; 1 teaspoon Baking powder; 2 Eggs; 300 g Wheat flour; 100 ml Sour cream; 6 tablespoon Cocoa; 1 Zucchini; 60 g Chocolate; 3 tablespoon Cocoa; 4 tablespoon Sugar; 100 ml Milk; 1 tablespoon Butter

You will be surprised how delicious the pie turns out! The main secret of this culinary recipe is that when baking it I use young zucchini. I’ll say right away that their taste is not felt at all in the finished pie. By the way, my husband, having learned the ingredients of the recipe, thought it was a joke. He still doesn’t believe that such a chocolate pie can be made from zucchini. But it is thanks to them that the pie turns out to be very tender and soaks well (and without zucchini it always turns out dry).

99

6630

Aaliyah Taylor

Author of the recipe

Calories

643Kcal

Protein

12gram

Fat

34gram

Carbs

72gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

100g

100ml

1cup

to taste

1teaspoon

1teaspoon

2

300g

100ml

6tablespoon

1

60g

3tablespoon

4tablespoon

100ml

1tablespoon

Step-by-step preparation

Cooking time: 1 hr

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6

Comments on the recipe

Ira Tezina

01.09.2023

4.9

It turned out to be a very unusual pie! The top resembles a regular chocolate cake, but the inside is very similar to a brownie - the middle remains moist. You can't feel the zucchini at all!! If I were treated to such pastries, I would never have guessed the secret ingredient in my life)) I didn’t add chocolate in pieces, I added a little more cocoa powder, I think it’s not critical. It seems to me that the main role here is played by the classic chocolate glaze, so I cooked more of it and spread it in a thick layer)) Personally, I didn’t have enough nuts in the pie, I would definitely add them, but as they say, it’s not for everyone! The only thing I don’t like is I completely understood - the presence of vegetable oil. I put it in 1/2 of the prescribed amount. I baked the pie for about an hour at 180 degrees, it was at the dacha, where I have a very old oven without a thermometer and a timer. If you repeat this recipe, do not forget to squeeze the grated zucchini thoroughly. Thanks to the author for the recipe, it’s a pity that you have a cake without glaze) By the way, for the glaze to be thick, you first need to melt the butter, then add sugar and cook stirring a little (you get caramel) and only then add cocoa powder, stir, and then add cream or sour cream. Bring to a bubble and apply to the crust. This glaze freezes (hardens) even without a refrigerator!) And if you add milk, just boil it longer.

leno4ka

01.09.2023

4.9

I took the recipe from KK)) thank you NashaDasha for the necessary culinary recipe...

NashaDasha

01.09.2023

5

Hello!!! If you cook, post photos of variations of this recipe here!

Rainbow

01.09.2023

4.9

Oh, well, I can’t help but try THIS, the photo is behind me.

Rainbow

01.09.2023

4.7

My cake baked in 20 minutes, not 40, and it came out of shape perfectly - I baked without parchment paper. An airy, crumbly pie that no one will even guess contains zucchini. But the glaze didn’t come out at all: it didn’t harden, even after half a day in the refrigerator it only crusted over, but remained liquid like milk. So the milk in the glaze is probably too much.

NashaDasha

01.09.2023

4.9

Rainbow, milk is definitely not too much. You can take it half as much, but be sure to add it.