Cocoa & zucchini pudding

Yes, this moist chocolate pudding has zucchini. Don’t panic! You don’t taste it. And moreover… we all love carrot cake, don’t we?

So here I am, writing this recipe while enjoying a good piece of this pudding for breakfast.

It’s very easy to do. The only difficulty is “waiting” as it has to be completely cool to remove it from its mould… and the chocolate flavour in the kitchen is irresistible.

So I bake it in the evening and leave it all night to cool down, and as soon as I get up in the morning my pudding is ready 😉

For a mould of 20 cm. (5-6 portions):

1 cup of oat flakes

½ cup almond flour

2 small ripe bananas

1 peeled zucchini

1 tablespoon cocoa powder (unsweetened)

2 eggs

1 teaspoon baking powder

1 teaspoon vanilla essence

a drop of skimmed milk (or vegetable milk: almond, oat, soy…)

1 tablespoon chia seeds

sweetener to taste (I just add a drop of agave)


Pre-heat the oven to 180 degrees.

Blend all the ingredients until well mixed.

Pour it into a previously greased mould.

Bake it for about 40 min. at 180 degrees.

Leave it to cool and remove it from the mould.

Ready to enjoy!


2 thoughts on “Cocoa & zucchini pudding

    1. Hola Alicia. Tienes razón… Normalmente pongo los gramos, pero en esta receta se me pasó…
      La cantidad en tazas es un sistema que se usa mucho en América. Se utilizan unas tazas medidoras (son 4 o 5 tacitas de diferentes tamaños: 1 taza, 1/2, 1/4… que sirven para eso para medir las cantidades sin tener que pesar los ingredientes.) Puedes encontrarlas muy baratas en los chinos si quieres 😉
      El calabacín es mediano tirando a pequeño. Nunca compro calabacines grandes porque suelen tener muchas semillas.

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