Chocolate cake

if I tell you, this cake is without maida and I have added a whole vegetable in it...would you believe it. and let me reaffirm, am never again baking a whole choclate cake without the vegetable again. The sponge is fluffy yet moist and the cake is nutty in flavour yet not too sweet for your palate.

presenting Chocolate zucchini bread/cake.

Ingredients

1 whole zucchini (approx 150-200gms)

200gms multigrain flour ( you can replace the same with all purpose flour..but somehow the flavour and moistness comes with multigrain mix. I add Quaker oats, ragi flour in grinder and make a fine powder)

100gms Hershey's cocoa (it's sugar free and really fine you can go with any other brand of your choice)

100gms brown sugar ( I prefer brown, you can even go with white or stevia)

50gms buttermilk or sour curd

50gms ghee/canola oil

1 tsp Eno or baking soda

1tsp baking powder

pinch of nutmeg

pinch of cinnamon

100gms milkmaid or 3 eggs 

In the mixer, make  a wet batter with eggs/milkmaid, ghee, buttermilk and sugar. make sure it's fine paste.

grate the zucchini after washing it well. many recipes call for draining out the water of zucchini but I prefer to add without doing so..it retains the moisture. the picture attached shows the grainy texture of the batter.

preheat the oven at 140 degrees and in the meanwhile add the grated zucchini in the wet batter along with dry ingredients. don't whisk the batter too much and set it in the tin evenly.pop the same in the oven and bake for 30 minutes or till the knife comes out fine once you poke the cake

perfect chai time condiment for the monsoon evenings.