Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It's simple, it is fast, it tastes yummy.  Vegetable Chocolate Cake is something that I have loved my whole life. They are nice and they look fantastic.

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To begin with this particular recipe, we must prepare a few ingredients. You can have Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake using 9 ingredients and 8 steps. Here is how you can achieve that.

This eggless rich and moist Zucchini cake is my favourite way to eat vegetable. The zucchini makes the cake so moist you would never even know there is a vegetable in it. This cake is not only egg free but also contains absolutely no all purpose flour or maida and uses oil instead of butter. It tastes delicious – Chocolate lovers do try this ….

Ingredients and spices that need to be Take to make Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake:

1. 1 cup Whole wheat flour
2. Shredded zucchini cake – 1 cup (squeezed and dry)
3. 1/4 cup Cocoa powder
4. Brown sugar – 1/2 cup or 3/4 cup
5. 3/4 cup Greek yogurt
6. 1/4 cup Oil –
7. 1 tsp Baking soda –
8. 1 pinch salt
9. Chocolate sprinkles

Instructions to make to make Zucchini Chocolate Cake | With Whole Wheat | Vegetable Chocolate Cake

1. Dry ingredients: In a bowl sieve flour, cocoa powder, baking soda and salt. Add shredded and squeezed zucchini. Mix them well and keep it aside.
2. Wet ingredients: In a mixer add brown sugar, curd, and oil. Blend them until smooth. Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
3. Sprinkle topping over cake and with help of spatula press topping gently. Tab the cake pan on a countertop to release any large air bubbles. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
4. Tips:
   
   Don’t over mix the prepared batter.
   Don’t demould quickly allow it to cool down completely.
   Baking time may vary.
   Brown sugar can be replaced by white sugar.
   If cake batter looks dry, add 2- 4 tbsp of milk.
   If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
5. Pressure Cooker Method:
   
   Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
   
   Important Notes:
   
   Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
   Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
   Baking Tin should be made of Aluminium.
6. If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand.
   No gasket and whistle are needed. Remove them before baking.
   Don’t add water to the pressure cooker.
7. How to Bake In A Pressure Cooker?
   
   Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
   Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker).
   Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
8. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done.
   If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
   Eggless Pressure Cooker Cake is ready.

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