Zucchini and cocoa sponge cake

Preparation

1. Whenever we are going to make a cake we will start by preheating the oven. In this case we will do it at 180º with heat up and down.

2. We will also prepare a mold by lining it with lightly greased parchment paper. The one I have used is a 21 cm medium rectangular mold.

3. We wash the zucchini and dry it well. We remove the ends and chop it into large portions. We chop it in 2 times, that is, we program 2 seconds, speed 5. We lower the pieces of the walls towards the blades and we chop again during 2 seconds, speed 5.

4. We remove even strainer and squeeze to release part of the water. We can also do it by putting it on sheets of kitchen paper. It is not necessary to leave it dry completely, only that it loses part of the humidity.

5. Without washing the glass, we put the butterfly and add the eggs, the melted butter, the vanilla paste and the sugar. We mix during 10 seconds, speed 3.

6. Next, we add the rest of the ingredients including the zucchini. We mix during 10 seconds, speed 3.

7. We pass the mixture to the mold that we had prepared. We distribute it well to be homogeneous and smooth the surface.

8. We introduce in the medium height of the oven and cook at the same temperature. Depending on the oven it will take us between 25 and 30 minutes.

9. Time ends, we check with a stick that the cake is well cooked. If not, we prolong the cooking for a couple of more minutes.

10. Once cooked, we remove it and let it cool for 5 or 10 minutes. Then we unmold it and let it cool completely on a wire rack.