Saturday, September 4, 2010

Chocolate Zucchini Bundt Cake

Karen, with whom I work, brought me a big, old zucchini yesterday! I've never made zucchini cake and I've long wanted to, so ... the stars have aligned!
I don't have anything to compare the one I made to, but I will say that it is pretty yummy. The recipe didn't include a bundt pan in the directions, but I decided to use one just because. I almost never use my bundt pan. In fact, a spider had set up house in it! Don't worry, I didn't bake it into the cake. I didn't even rescue him, as Nora would have done. I flushed him. I don't think he's going to be climbing up the spout.
Chocolate Zucchini Cake
  • 2 cups all-purpose flour 
  • 1/2 cup unsweetened cocoa powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon fine sea salt (I used regular salt)
  • 1 scant cup light brown sugar 
  • 1/2 cup unsalted butter, at room temperature, or 1/2 cup virgin olive oil (I opted for butter) 
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product (I didn't have any coffee so went without) 
  • 3 large eggs 
  • 2 cups unpeeled grated zucchini 
  • 1 cup good quality bittersweet chocolate chips, or chopped chocolate 
  • Confectioner's sugar (optional)
  1. Preheat the oven to 350°F. 
  2. Grease a 10-inch round springform pan or an 8 inch square pan. 
  3. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. 
  4. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition. 
  5. In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much. 
  6. Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick. 
  7. Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. 
  8. Pour into the prepared cake pan, and level the surface. 
  9. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. 
  10. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. 
  11. Serve slightly warm or at room temperature. 
  12. Sprinkle with confectioner's sugar or a chocolate glaze if desired. I didn't bother. We dove right in.


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