A gorgeous chocolate courgette cake, which can be frozen for up to 6 months - perfect for using that glut of courgettes at the end of summer. To make soured milk, mix 125ml milk with 2 teaspoons lemon juice and let stand 10 minutes.
You can use two 23cm round tins instead, if desired. Simply lessen the baking time as needed.
I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic. - 20 Aug 2005 (Review from Allrecipes US | Canada)
Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!! - 01 Jan 2005 (Review from Allrecipes US | Canada)
great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right. - 05 Sep 2005 (Review from Allrecipes US | Canada)