- 180 g applesauce
- 140 g Sweet nature brown cane sugar
- 130 g sugar
- 2 pcks. vanilla sugar
- 3 eggs
- 160 g Küchenmeister wheat flour T405
- 160 g Küchenmeister whole wheat flour
- 50 g cocoa powder
- 2.5 tsp. baking powder
- 1.5 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tbsp. instant coffee powder
- 120 ml milk
- 720 g zucchini (ca. 3 medium sized zucchinis)
- 150-200 g chocolate chunks
Preheat the oven (electric 175°C / circulated air 165°C). Grease and line two loaf pans (ca. 23 x 13cm) with parchment paper.
Cream together the applesauce and sugars. Beat in the eggs one at a time. Dissolve the instant coffee powder into 2 tablespoons of warm water, before stirring it into the applesauce-egg mixture.
Sift together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Mix the flour mixture alternating with the milk into the applesauce mixture and stir until well combined.
Wash and grate the zucchinis. Fold the grated zucchini and the chocolate chunks into the cake batter.
Equally divide the batter between the two loaf pans, and bake for ca. 1 hour. The cake should still be a little moist inside when it is finished.
Remove from the oven and allow to fully cool.