Chocolate Zucchini Cake with Cottage Cheese Filling

Name: Chocolate Zucchini Cake with Cottage Cheese Filling
Ingredients: 200 g zucchini; 150 g flour; 150 g sugar; 15 g cocoa; 70 ml vegetable oil; 70 g sour cream; 1 egg; 1 packet vanilla sugar (10 g); 1 tsp baking powder; 1/2 tsp salt; 200 g cottage cheese; 3 tbsp sugar; 1 heaping tbsp starch (cornstarch); 1 egg

This moist, beautiful, and delicious cake features a cottage cheese filling and is made with the addition of zucchini — thanks to this secret ingredient, the cake turns out incredibly soft, juicy, and almost syrup-soaked. None of my dear taste testers were able to detect the zucchini, since you truly can't taste it at all; it simply gives the finished bake the perfect amount of moisture and tenderness. The idea of baking with zucchini is nothing new, but I went ahead and added a cottage cheese filling so the cake would look gorgeous when sliced — and I think it turned out absolutely wonderful! Zucchini season is in full swing, and that's a great reason to give this cake a try!

Ingredients:

200 g zucchini
150 g flour
150 g sugar
15 g cocoa
70 ml vegetable oil
70 g sour cream
1 egg
1 packet vanilla sugar (10 g)
1 tsp baking powder
1/2 tsp salt
Cottage Cheese Filling:
200 g cottage cheese
3 tbsp sugar
1 heaping tbsp starch (cornstarch)
1 egg

How to cook chocolate zucchini cake with cottage cheese filling

Place all the cottage cheese filling ingredients into a single bowl.

Beat thoroughly. If your cottage cheese isn't smooth, first press it through a fine-mesh strainer or blend the finished mixture with an immersion blender. The filling is ready.

Grate the zucchini on a fine grater, squeeze out well, and drain off all the released liquid.

Beat the egg, sugar, vanilla sugar, and salt together briefly with a mixer.

Add the vegetable oil and sour cream, and beat to combine.

Mix together the flour, cocoa, and baking powder. Add to the beaten mixture and beat briefly until smooth.

Add the zucchini and stir to combine.

Grease a baking pan with oil (I used a 24×10 cm pan). Spread roughly one-third of the batter into the pan.

Spoon half of the cottage cheese filling over the batter.

Use a toothpick to gently swirl the two layers together.

Then spread the second portion of batter on top, add the remaining cottage cheese filling, and cover with the rest of the batter. Bake in an oven preheated to 180°C for approximately 40–60 minutes, or until a skewer inserted into the center of the cake comes out clean.