Oven, Stovetop, Pot (small), Grater, Whisk, Electric hand mixer, Parchment paper, Colander, Cake pan
Preheat the oven to 350°F. Break the chocolate into pieces. Melt the chocolate in a glass bowl over a pot of gently boiling water. (You could also melt the chocolate in the microwave!) Stir as the chocolate melts.
Add a pinch of salt to the melted chocolate. Stir & remove from heat.
Wash & trim the zucchini. Grate it using a box grater, until you have 2 cups of zucchini.
Add the zucchini to a colander & press out the excess liquid. (You could also wrap & squeeze the zucchini in a dish towel!)
In 2 bowls, separate the egg whites from the yolks.
Add the sugar & corn starch to the bowl of yolks. Whisk vigorously until combined.
Reserve a third of the melted chocolate to ice the cake. Pour the rest into the bowl of egg yolks.
Add the grated zucchini to the bowl. Stir to combine.
Add a pinch of salt to the bowl of egg whites. Using a hand mixer, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the chocolate-zucchini batter.
Grease a cake pan. Line it with parchment paper. Grease the parchment paper.
Pour the batter into the pan. Bake for 30 min at 350°F. Remove from the oven. Set it aside to cool slightly.
Then use a knife to loosen the edges of the cake from the pan. Hold a serving plate over the top of the pan. Swiftly flip over the cake. Remove the parchment paper.
Drizzle the reserved chocolate over the cake. Use a rubber spatula to evenly cover the cake in chocolate. (If the chocolate hardened, reheat for a few seconds in the microwave!)
Sprinkle with sea salt. Serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Flourless Chocolate-Zucchini Cake" contains 365 Energy, 18 g of Fat, 42 g of Carbohydrates, 7 g of Protein, 4 g of Fiber.