Juicy Chocolate Zucchini Cake
·Whisk the eggs
Whisk the eggs and sugar into a pale, fluffy foam. Add the melted butter (or margarine) and keep whisking until you get a smooth, creamy mixture.
Grate the zucchini
Finely grate the zucchini and stir it into the creamy mixture.
Dry ingredients, yogurt and coffee
Mix both types of flour with the baking powder, salt and cocoa. Add to the batter and mix thoroughly again. Finally, stir in the yogurt and coffee.
Chocolate
Chop the chocolate — now you have two options. You can either mix it straight into the batter, or sprinkle it over the batter once it's poured into the tin. I mixed it into the batter, but next time I'd rather sprinkle it on top, since a lot of the chocolate ended up sinking to the bottom, which I wasn't so keen on.
Pour into the tin and bake
Grease the cake tin with butter and dust it with fine plain flour. Pour in the batter. Bake at 180°C for about 35 to 40 minutes, with the rack positioned in the middle of the oven.
