Urmeli's chocolate zucchini cake with chocolate and nut topping

Ingredients for 1 servings:

• 450 g zucchini
• 100 g dark chocolate
• 100 g walnuts or pecans
• 375 g flour
• 30 g cocoa powder (baking cocoa)
• ½ pack of baking powder
• 1 tsp, leveled baking soda
• 1 pinch of cinnamon powder
• 1 tsp. clove powder
• 1 pinch of salt
• 170 g butter
• 180 ml oil
• 350 g sugar (300 g white and 50 g brown) if available
• 1 packet of vanilla sugar
• 3 large eggs
• 200 g sour cream or sour cream, possibly also buttermilk
• 1 bottle of butter-vanilla flavoring

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Aromatic, quick, and naturally delicious sheet cake – the perfect way to use up zucchini!

Grease and flour a baking sheet, or better yet, a roasting pan. Grate the zucchini and finely chop the nuts and chocolate. In a bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon, clove powder, and salt. In a second bowl, beat the butter with oil, sugar, and vanilla sugar until the sugar no longer crunches. Beat in the eggs one at a time, then add the sour cream and vanilla extract, and beat until the cream is light and creamy. Quickly stir in the flour mixture and finally mix in the grated zucchini evenly. Spread the batter on the baking sheet, smooth it out, and sprinkle with the chocolate and nut pieces. Bake at 165°C (top/bottom heat) for 40-45 minutes. Enjoy immediately or let it sit overnight, covered with foil.