Urmelis Chocolaty Zucchini Cake with Chocolate and Nut Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g zucchini
- 100 g dark chocolate
- 100 g walnuts or pecans
- 375 grams flour
- 30 g cocoa powder, (bakin cocoa)
- 0.5 ½ pack baking powder
- 1 teaspoon, leveled baking soda
- 1 pinch cinnamon powder
- 1 pinch clove powder
- 1 pinch (s) salt
- 170 g butter
- 180 ml oil
- 350 g suar (300 white and 50 brown) if available
- 1 packet vanilla sugar
- 3 large egg (s)
- 200 g sour cream or sour cream, possibly also buttermilk
- 1 bottle butter-vanilla flavor
Print Recipe
Pin Recipe Instructions
- Grease a baking sheet, or better yet, the drip pan, and dust it with flour. Grate the zucchini, chop the nuts and chocolate into small pieces.
- Mix the flour with cocoa, baking powder, baking soda, cinnamon, clove powder and salt in a bowl. In a second bowl, stir the butter, oil, sugar and vanilla sugar until the sugar no longer crunches. Stir in the eggs one by one, then add the sour cream and vanilla flavor and stir until the cream is light. Quickly stir in the flour mixture and finally mix in the courgette grated evenly.
- Spread the dough on the baking sheet, smooth it out and sprinkle with the chocolate and nut pieces. Bake at 165 ° C top / bottom heat for 40-45 minutes.
- Either enjoy it straight away or cover it with foil for a night.
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