Chocolate Zucchini Cake
- 113 grams butter
- ½ cup vegetable oil
- 1¾ cups caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup sour cream
- 2½ cups wholemeal plain flour
- ¾ cup cocoa
- 3 cups grated zucchini (about one large zucchini)
- Preheat the oven to 175 °C. Line a 25cm spring form tin with baking paper.
- Grate the zucchini (keep skin on).
- Add to a large mixing bowl chopped butter, oil, sugar, vanilla, baking soda, baking powder, and salt.
- Using an electric beater, beat for a couple of minutes until the mixture is light and smooth.
- Add one egg and beat again.
- Once the egg is well mixed, add the second egg and beat again.
- Add the sour cream and the flour to the bowl and stir in with a spoon.
- Sift in the cocoa and stir again.
- Add the zucchini and gently combine.
- Pour batter into the cake tin.
- Bake the cake for 40 to 45 minutes. Test with a skewer in the centre of the cake to check if it is done.
- Allow the cake to sit in the tin for 5 minutes before removing to a rack to cool completely.
Recipe by Planning With Kids at https://planningwithkids.com/2012/09/09/chocolate-zucchini-cake/
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