Chocolate And Zucchini Cake
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
42
Spice
63
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Fine Sea Salt1 tsp
Pure Vanilla Extract3 large
EggDirections:
1
Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil
2
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt
3
In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula)
4
Add the vanilla, coffee granules, and eggs, mixing well between each addition
5
Reserve a cup of the flour mixture and add the rest to the egg mixture
6
Mix until just combined; the batter will be thick
7
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat
8
Fold into the batter and blend with a wooden spoon—don't overmix
9
Pour into the prepared cake pan and level the surface with a spatula
10
Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean
11
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
12
Let cool to room temperature before serving
13
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)
14
Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil
15
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt
16
In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula)
17
Add the vanilla, coffee granules, and eggs, mixing well between each addition
18
Reserve a cup of the flour mixture and add the rest to the egg mixture
19
Mix until just combined; the batter will be thick
20
Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat
21
Fold into the batter and blend with a wooden spoon—don't overmix
22
Pour into the prepared cake pan and level the surface with a spatula
23
Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean
24
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
25
Let cool to room temperature before serving
26
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)