Ingredients 1 cup brown sugar (I used coconut sugar as it is not real sugar and is unrefined and healthier)
¼ cup sugar
1/3 cup oil (preferably vegetable)
1 medium ripe banana, mashed
1 tsp vanilla
2 large eggs
2 cups finely grated peeled zucchini
2 cups plain flour
1/3 cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
½ cup dark chocolate chips
¼ cup low-fat sour cream
Chocolate Cream Cheese Icing
¼ cup light cream cheese
¾ cup icing sugar
1 tbsp cocoa powder (I use organic as it is not sweet)
¾ tbsp low-fat milk
Preheat the oven to 170°C. Spray a Kugelhopf Pan. If you don't have one of these, use a large cake pan. It is just a springform with a hole in the middle.
In a food processor or Mixmaster, combine brown sugar, sugar, oil, banana, vanilla and eggs. Process the mixture until it is smooth.
Add zucchini and pineapple, and process this mixture only until it is all combined.
In a large bowl, stir together the flour, cocoa, baking powder and baking soda.
Stir the wet ingredients into the dry ingredients until they are mixed.
Stir in the chocolate chips and sour cream.
Pour or spoon the mixture into the pan.
Bake in the oven for about 40 to 45 minutes, and then let the cake cool before attempting to take it out.
When cool, loosen the sides, and carefully turn upside down onto a cake plate.
For the icing, beat the cream cheese, icing sugar, cocoa and milk together.
Spread this over the cooled cake.
Serve with tea, coffee or milk, and watch it disappear fast.