Step 1
Preheated your oven to 350F or 180C.
Step 2
In a bowl combine the dry ingredients- flour, cocoa, baking powder, baking soda, salt, espresso powder. Mix together and set aside.
AP flour
4 ⅜ oz AP flour
cocoa powder
5 ⅝ tbsp cocoa powder
baking soda
1 ⅛ tsp baking soda
baking powder
³⁄₁₆ tsp baking powder
salt
⅚ tsp salt
espresso powder
1 ⅔ tbsp espresso powder
Step 3
In a separate bowl, mix the eggs, oil, sour cream, sugar, and vanilla. Mix until combined.
pasture raised eggs
2 pasture raised eggs
coconut oil
2 ⅛ oz coconut oil
sour cream
2 ⅚ oz sour cream
sugar
10 ¾ tbsp sugar
vanilla paste
⅙ oz vanilla paste
Step 4
Pour the wet ingredients into the dry and mix just until ALMOST fully combined. Don't reach a full homogenous mix.
Step 5
Grate the zucchini roughly and add to the cake mix. Add the chocolate chips and fold them in the batter just until combined.
zucchini
7 ⅛ oz zucchini
chocolate chips
10 ⅛ tbsp chocolate chips
Step 6
Pour the batter into a greased cake pan (lined with a parchment paper). Make sure the cake batter is filling up the pan up to 1 inch from the top of the pan.
Step 7
Bake for 55-65 min or until it passes the toothpick test.
Step 8
Let it cool in the pan for 20 min, then remove from the pan and let cool completely on a rack before slicing.
Step 9
YASSS!
