Deep Dark Chocolate Sour Cream Zucchini Cake

Deep Dark Chocolate Sour Cream Zucchini Cake

AuthorJulie
Yields1 Serving
1/2 cup butter, at room temperature
1/4 cup canola or other mild vegetable oil
1 3/4 cup sugar
2 large eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
3/4 cup cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream or plain yogurt
2 cups grated unpeeled zucchini (about 2 smallish, or 1 large)
3/4 cup chopped walnuts or chocolate chips, or both (optional)
1

Preheat oven to 325°F and spray a Bundt pan with nonstick spray. In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla.

2

In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you're using them, and pour the thick batter into the pan, smoothing the top.

3

Bake for an hour, until the top is cracked and springy to the touch. Invert onto a plate or cake stand while still warm.

Category

Ingredients

 1/2 cup butter, at room temperature
 1/4 cup canola or other mild vegetable oil
 1 3/4 cup sugar
 2 large eggs
 1 tsp. vanilla
 2 1/4 cups all purpose flour
 3/4 cup cocoa
 1 tsp. baking powder
 1 tsp. baking soda
 1/2 tsp. salt
 1 cup sour cream or plain yogurt
 2 cups grated unpeeled zucchini (about 2 smallish, or 1 large)
 3/4 cup chopped walnuts or chocolate chips, or both (optional)

Directions

1

Preheat oven to 325°F and spray a Bundt pan with nonstick spray. In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla.

2

In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you're using them, and pour the thick batter into the pan, smoothing the top.

3

Bake for an hour, until the top is cracked and springy to the touch. Invert onto a plate or cake stand while still warm.

Deep Dark Chocolate Sour Cream Zucchini Cake
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1 comments on “Deep Dark Chocolate Sour Cream Zucchini Cake

  1. Janet
    December 6, 2022 at 11:53 am

    I had printed out this recipe in September 2017 and made the cake at that time to share with coworkers. I recently was going through my recipe files and came across the Deep Dark Chocolate Sour Cream Zucchini Cake recipe. I made the cake this morning to serve as a birthday cake with ice cream this evening.
    The cake mixes up so fluffy, bakes beautifully and the aroma of the wafting chocolate is heavenly. I had forgotten how good this cake is.
    I had noticed that there wasn’t any comments for this wonderful cake. Thank you for keeping it on your blog for others to find.

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