Chocolate pie (brownie) with zucchini

Zucchini have a fairly neutral taste and aroma, so they are almost invisible in the finished pie, but they give the dough a moist, juicy structure. Chocolate zucchini cake will be the highlight of your sweet table.

Ingredients

• Zucchini - 500 g
• Chocolate black - 100 g
• Butter - 125 g
• Eggs - 2 pcs.
• Sugar - 200 g
• Wheat flour - 140 g
• Baking powder - 1/2 teaspoon
• Salt - 1/4 teaspoon

Directions

1. Prepare all ingredients.
2. Young zucchini have a very tender skin, so it does not need to be removed.
3. Chocolate is better to take black, with a high cocoa content - it has a more intense taste.
4. A cupcake with the indicated amount of sugar turns out to be very sweet, you can reduce it to your liking.
5. Lightly heat the butter in the microwave until soft, or simply remove it from the refrigerator in advance. Add sugar to the butter, beat with a mixer.
6. Crack in two eggs and mix.
7. Wash the zucchini, cut off the edges. Grate the zucchini on a fine grater.
8. Add zucchini and salt to the egg-butter mixture. Stir.
9. Melt chocolate in a water bath or in a microwave oven at minimum power. Pour the melted chocolate into the egg-butter mixture with zucchini, mix.
10. Sift in the flour and baking powder. Mix the ingredients with a whisk.
11. Preheat the oven to 180 degrees.
12. Line the bottom of a springform pan with parchment paper. Pour the resulting chocolate dough into the prepared form.
13. Bake the chocolate cake with zucchini in an oven preheated to 180 degrees for 30-35 minutes.
14. Cool the finished chocolate cake in the mold. Then remove the split ring from the mold and cut the cake into rectangular cakes.
15. Fragrant, moist chocolate brownies with zucchini are the perfect decoration for a tea party.