|A slice of Chocolate Zucchini Cake with sifted icing sugar on top.|
This is a yummy variation of the Sour Cream Coffee Cake.
2 cups Self-Rising Flour (Brodie XXX)
1 1/2 tsp Baking Soda
1 tsp Cinnamon
3/4 cup Cocoa Powder
1 1/2 cups soft Butter
1 cup Sugar
1/2 cup Brown Sugar
1 1/2 cups Sour Cream
1 1/2 tsp Vanilla
2 cups shredded Zucchini
1 tbsp Vanilla
1 tbsp Water
Grease a 10 inch bundt pan with butter and dust with some cocoa powder. In a separate bowl, measure out the flour, baking soda, cinnamon, and cocoa and set aside. Beat the butter with both sugars until fluffy. Add eggs, one at a time. Blend in the sour cream and vanilla. Add in the zucchini. Gradually add in the dry ingredients and mix well.
Pour batter into the prepared pan.
|Almost ready for the oven.|
|Adding the vanilla bath.|
Bake at 350 degrees for 50 - 55 minutes. I use a long wooden skewer to test for doneness. Cool 10 minutes in pan on a rack and then place a large plate over top and flip cake. Leave to cool with pan on.
|Just out of the oven.|
This cake can be served as is or you can dust some icing sugar before serving (as in first picture). You can also add chocolate chips and/or chopped walnuts to the batter. Ooooh and a yummy chocolate ganache is also nice. As always, have fun and make it your own. :D
|Let me taste this for you. :P|
#coffeecake #cake #sourcream #dessert #chocolate #zucchini