Wednesday, 31 July 2013

Chocolate Zucchini Cake


I was given a copy of this recipe in exchange for a bag full of zucchini; it was a win-win for me - a great recipe, and I was able to give away some zucchini when I was overwhelmed with too much.  This is super moist and delicious.  At the suggestion of my friend, I made this in a 9-inch loaf pan, so it took a bit longer to bake.  The only other change I made was to use full-fat sour cream instead of the low-fat or yogurt option.



Hmm, it's Star Tested, good choice, I guess.  :)



Don't forget the walnuts, the ingredient lists continues into the second column!

Really tasty served with rasberry puree ...


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