Chocolate and Zucchini Cake
A moist and decadent chocolate cake that cleverly incorporates fresh zucchini, enhanced with bittersweet chocolate chips and a hint of coffee. This unique dessert combines rich chocolate flavor with the subtle goodness of vegetables.
Ingredients
- •½ cup unsalted butter
- •2 cups all-purpose flour
- •½ cup unsweetened Dutch-process cocoa powder
- •1 teaspoon baking soda
- •½ teaspoon baking powder
- •½ teaspoon fine sea salt
- •1 cup light brown sugar
- •1 teaspoon pure vanilla extract
- •1 teaspoon instant coffee granules
- •3 whole large eggs
- •2 cups grated zucchini
- •1 cup bittersweet chocolate chips
- •to taste confectioners sugar
Cooking Instructions
- 1.
1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.
5 min
- 2.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
10 min
- 3.
3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
5 min
- 4.
4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon-don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
10 min
- 5.
5. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.
45 min
- 6.
Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.
30 min
- 7.
Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).
5 min