Chocolate Zucchini Loaf Cake
The first time we baked this cake, we thought we had completely misjudged the baking time. The cake was so moist, almost like a chocolate soufflé. We have to admit that we cut into it while it was still warm. Even after it had cooled, however, the cake remained wonderfully moist,intensely chocolatey and absolutely delicious.
Ingredients
- 1 cup walnuts optional
- 100 grams unsalted butter
- 2 Tbsp olive 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 self-rising flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- 1½ cups green zucchini coarsely grated
- 1 cup finely chopped dark chocolate or dark chocolate chips
Instructions
- Preheat the oven to 175°C (350°F) fan-forced. Grease a 13 × 23 cm loaf tin with butter. Line the base and sides with baking parchment, leaving a little overhang on the sides. The overhanging parchment will help us lift the cake out of the tin once it has baked.
- Place the walnuts on a baking tray and transfer them to the oven. Toast for 6–7 minutes, until lightly golden and fragrant. Leave them to cool, then roughly chop them with a knife.
- Melt the butter over low heat and add the olive oil. Place the eggs, sour cream, vanilla and salt in the bowl of a stand mixer. Beat until combined. While continuing to beat, gradually add the butter and olive oil mixture. Add both types of sugar and beat well.
- In a bowl, sift together the flour, cocoa powder, baking soda and baking powder. Add the dry ingredients to the mixer bowl and beat on low speed. Add the grated zucchini and fold it in with a spatula. Add the walnuts and chocolate pieces and mix again.
- Transfer the mixture to the prepared loaf tin and place it in the oven. Bake for 50–60 minutes. Leave the cake to cool in the tin for 30 minutes. Then, using the overhanging baking parchment, carefully lift the cake out of the tin and transfer it to a serving platter.
- We can serve it warm with vanilla ice cream or at room temperature.
Notes
This wonderful cake is not overly sweet, while the flavour of dark chocolate is wonderfully intense. If we prefer, we can use milk chocolate pieces or milk chocolate chips instead.