- Level
- easy
- Prep Time
- 15 mins
- Cooking Time
- 1 h 15 m
- Serves
- 8 to 10
Ingredients
- Bread
- 1 ¼ cups
- unbleached all-purpose flour
- 190 g
- ⅓ cup
- cocoa powder, sifted
- 35 g
- 2 tsp
- baking powder
- 1 tsp
- baking soda
- ½ tsp
- salt
- ½ tsp
- ground cinnamon
- ¼ tsp
- ground nutmeg
- 2
- eggs
- ¾ cup
- brown sugar
- 160 g
- ½ cup
- sour cream
- 125 ml
- ¼ cup
- vegetable oil
- 60 ml
- 1 tsp
- vanilla
- 5 ml
- 2 cups
- zucchini, grated (about 2 medium zucchini)
- 260 g
- ⅓ cup
- dark chocolate chips
- 70 g
- ⅓ cup
- milk chocolate chips (see note)
- 70 g
- Topping (optional)
- 3 tbsp
- dark or milk chocolate chips, melted
Preparation
- Step 1
- Bread With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- Step 2
- In a bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and spices.
- Step 3
- In a large bowl, whisk together the eggs, brown sugar, sour cream, oil and vanilla until smooth. Using a spatula, stir in the dry ingredients until just moistened. Add the zucchini and chocolate chips. Mix well. Spread the batter out evenly in the prepared pan.
- Step 4
- Bake for 1 hour 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack for 15 minutes. Unmould and let cool completely on the wire rack, about 1 hour 30 minutes.
- Step 5
- Topping (optional) Using a spoon, drizzle the melted chocolate over the cooled cake. Let set for 15 minutes before slicing and serving.
Variation
Instead of using a mix of two types of chocolate, you can choose just one or, for a more decadent version, add the same amount of white chocolate chips.
