Description
adapted from Smitten Kitchen
Ingredients
2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out
2 large eggs, at room temperature
2/3 cup (160 ml) avocado oil
1/2 cup (100 g) sourdough discard, cold from the fridge
1/2 cup (95 g) light brown sugar
1/2 cup (100 g) granulated sugar
1.5 teaspoon vanilla extract
3/4 tsp salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tsp instant coffee (optional)
1 1/3 cups (180 g) all-purpose flour
2/3 cup (55 g]) dutch processed cocoa powder
8 ounces (225 g) dark chocolate, roughly chopped
2 tablespoons (25 g) granulated sugar
Instructions
- Preheat the oven to 350. Grease and line a 9 X 5 loaf pan with parchment.
- Grate the zucchini on the large holes of a box grater and set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, powder and salt. Whisk and set aside.
- In a medium bowl, whisk together the eggs, sugars, oil and vanilla until well combined. Add the sourdough and whisk until smooth.
- Add the wet ingredients into the dry and gently mix. Add the zucchini followed by the chocolate (reserve a handful to sprinkle on the cake) and mix until just combined, don’t over mix. Transfer the batter to the prepared pan soothing out the top and sprinkle with the remaining chocolate and sugar.
- Bake for 1 hour and 20 minutes. Allow to cool completely in the pan.