FeedingBruno

I don't like (or need) to trick kids into eating vegetables but I did get a perverted sense of satisfaction from having two six year olds asking for second helpings of this zucchini chocolate cake. I know at least one of them would have complained had he known.
There was no way of telling! It was brilliant. Rich and nutty from all the cocoa, chocolate. Super moist.
I would happily bake this in a round tin and spread some cream over, serve it to guests. Even real chocolate lovers like @cookingbychapter.
#cbcbakealong

​140g all-purpose flour
​40g unsweetened cocoa powder
​3/4 tsp baking soda
​1/4 tsp baking powder
​1/4 tsp salt
​​70g 52% cocoa chocolate chopped into small pieces
​2 large eggs, room temperature
​60ml oil (coconut is amazing, but any oil will do)
​90g sour cream
​100g brown sugar
​1 tsp pure vanilla extract
2 tsp rum
​1 and 1/2 cups (185 to 200g) shredded zucchini (no need to squeeze out the moisture)

I mixed sugar and the rest of wet ingredients really well by hand and poured them into the dry ingredients. Shredded zucchini was mixed in at the very end.
Baked in a lined loaf tin ( for 45 min at 180C. Mine was 20cmx 10cm.

It needs to cool for a couple of hours before cutting into it.