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Categories:
flour cocoa baking soda baking powder salt light brown sugar unsalted butter vanilla coffee eggs zucchini bittersweet chocolate chips powdered sugar
Viewed: 31 - Published at: 5 years agoIngredients
- 2 cups all-purpose flour
- 12 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 12 teaspoon baking powder
- 12 teaspoon salt
- 1 cup light brown sugar, scant
- 12 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)
Method
- 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).
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Set aside.
- 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.
- 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.
- Add the remaining two-thirds of the flour-cocoa mixture into the egg batter.
- Mix until just combined; a thick batter will result.
- 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.
- 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).
- Serve slightly warm or at room temperature, dusted with powdered sugar, if desired.
