Zucchini strawberry chocolate cake with strawberry chocolate

Google:” Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease. Zucchini may aid your bones, thyroid, and prostate. Zucchini have a mild flavour, slightly sweet and slightly bitter, with a rich feel. The sweetness in zucchini becomes more evident when it is cooked. Cooking also serves to soften zucchini, although it is tender to bite into even raw.”

Since my last zucchini white chocolate cake were successful, moist and all my family enjoyed it. I decided to do it with dark chocolate, and strawberries. On top of it I am still exploring the tempering dark chocolate in different mould and coating strawberries in chocolate. Sometimes we have to step out of our comfort zone into unknown place like stepping out of the box and take the challenge that come along.

This is a birthday cake for my nephew. So, I have also added fresh strawberries, strawberries chocolate and star chocolate to it. I am glad I have added zucchini as it sure gives some deep flavour, moist, delicious and healthy to eat. In addition, I have glazed it with strawberry jam. Let’s be courageous and bake a birthday cake with love!!!!


Stars dark chocolate and coating strawberries

280 g dark chocolate melting or chips
1 Tsp oil
8 strawberries

Cake ingredients

350 g zucchini, cut into half lengthwise, remove seeds and cut into bite pieces
300 g plain flour
1 Tsp bicarb soda
170 g dark chocolate, chopped
125 g strawberries, stems removed, cut into bite size
1 1/4 Tsp baking powder
1/2 Tsp salt
1/2 c hot water in pot to melt chocolate
250 g butter, softened
250 g white sugar
3 eggs
300 g sour cream


1 star chocolate
8 strawberries chocolate
4 strawberries
strawberry jam


One day in advance

Melt chocolate in a metal bowl over a pot of boiling water, stir from middle out until melted completely. Set to cool slightly then pour into a jug so easy to pour into mould.  Pour into 6 star shapes mould. Use the remaining melted chocolate to coat 8 strawberries. Place star shapes mould in freezer 4-6 hours or overnight to set. The strawberries chocolate on a line tray in fridge, until needed. When you want to unmould, remove star shapes mould to fridge for about 1 hour, for easy to unmould and transfer to a container and put back in freezer until needed.

The next day

Preheat oven 180 degrees C. Grease and line 23 cm round springform pan. Cut zucchini into half lengthwise, remove seeds and cut into bite pieces, then puree it. Set aside.

Sift together flour, bicarb soda, baking powder and salt. Set aside. In medium bowl, add dark chocolate and place in pot with 1/2 c water. Use spatula stir from the centre out, keep stirring mixing around until chocolate melted. Stir until smooth then allow to cool to room temperature. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with sour cream using a big metal spoon. Next mix in melted dark chocolate. Stir to mix well.

Pour the zucchini puree in to batter and fold to mix well. Spoon batter onto prepared pan. Smooth the top and gently push in strawberries all around the batter in a circle. Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Switch off oven leave cake in for 1 hour with door close. Remove and put on wire rack to cool completely about 45 minutes. Then flip cake over to cake base. Set aside.

Just before serving, spread jam on top of cake, then arrange 7 strawberries chocolate around the cake, one strawberry chocolate, 3 fresh strawberries with one star shape dark chocolate in the middle, one fresh strawberry in between two strawberries chocolate. Serve the cake with extra strawberries and star dark chocolates. Enjoy it with a hot cup of coffee or a glass of dessert wine.

Note: Google: “Just make sure to melt it at low heat and stir continuously so it doesn’t overheat if you’re using a double boiler. And if you’re using a microwave, heat in 20-second increments, stirring each time. Take it out just before it’s completely melted and stir to melt.”