Chocolate & Zucchini Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup light brown sugar, scant
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 tablespoons brewed coffee, strong and cooled
• 3 large eggs
• 2 cups zucchini, unpeeled and grated
• 1 cup bittersweet chocolate chips (i use ghirardelli brand)
• 1 tablespoon powdered sugar (optional)

Recipe

• 1 preheat oven to 350 degrees f. grease a 10-inch round springform pan (or an 8-9" cake pan lined with parchment paper and greased).
• 2 in a medium mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. set aside.
• 3 in the bowl of a mixer, beat sugar and butter until fluffy. add the vanilla, coffee, and eggs, mixing well between each addition. set aside.
• 4 in a large mixing bowl, combine the zucchini, chocolate chips, and about one-third of the flour-cocoa mixture, making sure the zucchini strands are well coated and not too clumpy. set aside.
• 5 add the remaining two-thirds of the flour-cocoa mixture into the egg batter. mix until just combined; a thick batter will result.
• 6 fold the zucchini-chocolate chip-flour mixture into the egg batter mixture and blend with a spatula without over-mixing. pour into the prepared cake pan and level the surface.
• 7 bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. transfer onto a rack to cool for 10 minutes. run a knife around the pan to loosen, and unclasp the sides of the pan (or carefully pull the cake out of the parchment paper).
• 8 serve slightly warm or at room temperature, dusted with powdered sugar, if desired.