Chocolate Zucchini Cake

For the zucchini, you can use either green or yellow zucchini. Use a hand grater or the grater in your food processor. Measure out 3 packed cups of zucchini and set aside while you gather the rest of your mise en place.

Measure and sift together the dry ingredients and set aside while you gather the wet ingredients.

To start, preheat the oven to 325° F (160˚C). Grease and flour a 9 x 12" pan. If you like, instead of flour you could using cocoa powder. You could also use 2 loaf pans instead of the 9" x 12" pan.

Using a mixer or hand blender cream the butter, then add the sugar and cream together until light and fluffy, about 2 minutes.

Next add the oil, eggs, vanilla and sour cream. Mix until fully incorporated.

Then add the flour and mix until just combined, only about 30 seconds to a minute. If any flour remains just fold it in using a spatula.

Lastly fold in the grated zucchini and chocolate chips, if using.

Spoon this mix into the greased pan and bake for approximately 45 to 55 minutes. When done there should be no signs of wet batter, when you test with a fork. It is quite moist, so if you are doubtful if it is ready, leave it for another 5 minutes. I only say this, because I have underbaked it before and it was a bit wet on the bottom (even though it looked and felt done).