The first time I baked this cake, I thought I messed up and under-baked it. It was so moist, it almost looked like a chocolate souffle. I must admit I rushed into cutting it while it was still very very hot. But after it cooled this cake remained ridiculously moist and SO delicious.
Don’t be fooled by the zucchini in the cake. This is not your healthy, breakfast veggie bread. This is a cake. A rich, delicious, gooey, moist, deeply chocolatey loaf of deliciousness. You won’t be able to taste or see the zucchini after its baked. But the moisture is all there. Let me tell you, this is the wettest chocolate cake I ever baked. You need this. Winter is coming. Bikini season-OVER.
- 1 cup walnuts (optional)
- 100 grams unsalted butter
- 2 Tbs olive oil or other vegetable oil
- 2 large eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup soft brown sugar
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup cocoa
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 ½ cup coarsely grated zucchini
- 1 cup semisweet chocolate chips or chopped semisweet chocolate
Preheat oven to 175 C, fan. Line the base and sides of a 13 x 23 cm loaf pan with greaseproof paper. Leave some paper hanging from the sides. This will help you lift the baked cake out of the pan.
Put the walnuts on a baking tray and bake for 6-7 minutes until fragrant. Let them cool a little and roughly chop them.
Melt the butter over low heat and mix in the oil.
In a bowl of a stand mixer, beat the eggs, sour cream, vanilla and salt. While beating pour in the melted butter and oil mixture. Once mixed add the sugars. Beat well.
In another bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the flour mixture to the mixing bowl and beat until all ingredients are moistened.
Add the grated zucchini to the mixture and mix in with a spatula. Fold in the walnuts and chocolate chips.
Transfer mixture to the loaf pan. Bake for 50-60 minutes until a cake tester comes out clean.
Cool in the pan for 30 minutes. Then lift the cake using the overhanging greaseproof paper and transfer it to a serving platter.
You can serve this cake warm or at room temperature. Cake is very moist, soft and divine.