Desserts

Juicy Zucchini and Cocoa Cake

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g suar
  • 1 packet vanilla sugar
  • 3 egg (s)
  • 200 ml oil
  • 150 g hazelnuts, rated
  • 100 g cocoa powder, instant (Kaba, Benco)
  • 250 g flour
  • 1 packet baking powder
  • 200 g zucchini, finely rated
  • 250 ml sour cream
  • Cake icing, (chocolate icing)
Juicy Zucchini and Cocoa Cake
Juicy Zucchini and Cocoa Cake

Instructions

  1. Beat the sugar, vanilla sugar and eggs until thick and frothy. Slowly fold in the oil. Mix the nuts, cocoa powder, flour and baking powder together and stir in with the zucchini. Finally fold in the sour cream.
  2. Pour the dough into a greased bundt cake pan and bake at 180 degrees for about 50-60 minutes.
  3. Once cooled, brush with chocolate icing.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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