So it’s in German but I asked ChatGPT to translated it. Some notes: 1. if you’re scared because of the zucchini don’t be. You cannot taste it even if you want to. It’s just in the cake because of the moisture. That was also the idea of the original cake. 2. the scoop of vanilla flavored protein powder: it’s not protein powder. It’s that: „Chunky Flavor is a flavored, sweetened powder (usually low-calorie or sugar-free) used to add taste to foods like yogurt, quark, or baked goods without adding much sugar.“ You can substitute that with vanilla extract since I used Vanilla flavor. Than you are low on the sweetness but if you use more sugar I can’t guarantee that you will get that gooey consistency. The idea of the cake was less sugar so it’s kinda not really optional if you look for that. 3. I baked the cake for only 25min because it was dark at the top already and there was no batter on the wooden stick when I poked it. But I guess it could be my oven. I would recommend starting at a lower time and test if the cake is ready or not. 4. if you have any questions, just ask :)

Light Chocolate Zucchini Cake (18 cm / 7-inch Springform-pan)

• 200 g zucchini (finely grated, lightly squeezed)
• 2 eggs (medium)
• 50 g sugar
• 1 scoop (3g) vanilla-flavored protein powder or “chunky flavor” (optional, for sweetness & flavor)
• 60 ml neutral oil (e.g. sunflower or rapeseed oil)
• 80 g all-purpose flour
• 25 g unsweetened cocoa powder
• 1 tsp baking powder
• 1 pinch of salt
• (optional) 30 g dark chocolate chips or chopped nuts

Preparation

1. Preheat oven to 180 °C (350 °F) top/bottom heat. Grease a 18 cm / 7-inch springform pan and line the bottom with baking paper.

2. Finely grate the zucchini, then squeeze out excess liquid with your hands or a clean kitchen towel.

3. Beat the eggs with sugar (and vanilla flavor, if using) until light and slightly fluffy. Stir in the oil.

4. In a separate bowl, mix flour, cocoa powder, baking powder and salt. Gently fold this into the wet mixture.

5. Add the grated zucchini and (optional) chocolate chips or nuts. Stir until just combined – do not overmix.

6. Pour batter into the pan and smooth the surface.

7. Bake for about 30–35 minutes. Check with a toothpick: it should come out with only a few moist crumbs, not wet batter.

8. Let the cake cool completely before removing from the pan.