by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time: 25 minutes Cook Time: 32 minutes Total Time: 47 minutes Calories: 604kcal Author: Anne Carter Servings: 12
– Box grater – Mixing Bowls – 13×9 baking pan – Electric mixer
– 2 cups 250 g all-purpose flour – 1 cup 200 g granulated sugar – 1 cup 200 g light brown sugar firmly packed – 1 ½ teaspoons baking soda – ½ teaspoon table salt – ½ cup 50 g natural cocoa powder – ½ cup 118 ml steaming hot or boiling water – 10 Tablespoons 141 g melted butter
– Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with butter. – In a large bowl, mix together flour, granulated sugar, brown sugar, baking soda, and salt. – In a separate bowl, whisk cocoa powder with hot water until smooth.
– Mix in sour cream, eggs, and vanilla extract until well combined. – Combine the wet and dry ingredients, then gently fold in shredded zucchini. Spread the batter evenly into the prepared pan and bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before frosting.