Moist Zucchini Chocolate Cake
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.
Ingredients
- 1 cup walnuts optional
- 100 grams unsalted butter melted
- 2 Tbsp 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 powder
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 ½ cup coarsely grated zucchini (courgette)
- 1 cup semisweet chocolate chips or chopped semisweet chocolate
Instructions
- 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.
- Mix melted butter with 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.