Ever since I found this cake recipe, I’ve been dying to try it. This morning, while I was driving my son to school, I thought, I wish this Mini Cooper was a plane. That way I could fly home and start making Chocolate Zucchini Cake. Of course, maybe that’s what causes road rage: People are desperate to get home so they can bake their favorite cake! It’s a theory anyway. 🙂
Zucchini and Chocolate. What a terrific combination! You’ll be amazed by the results.
The original recipe had nuts in it, but since my son is allergic to nuts, I left them out. You’ll need a 3-quart Bundt pan.
Adapted from Gourmet, August 2002
Serves 8 to 10
- 2 1/2 cups all-purpose flour plus additional for dusting
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 3 large eggs at room temperature
- 2 cups coarsely grated zucchini (8 oz.)
- 1 1/4 cups semisweet chocolate chip
Preheat oven to 350 degrees. Butter bundt pan well and dust with some flour, knocking out excess.
In a large bowl sift together 2 1/2 cups flour, baking soda, baking powder and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add one egg at a time, beating well and scraping down side of bowl, then beat until very smooth, about 2 minutes.
Reduce speed to low and add flour mixture little by little, mixing until combined. Toss zucchini and chocolate chips and add to batter. Then mix batter with a rubber spatula.
(batter will be thick). Spoon batter into bundt pan and bake in the middle of oven until side begins to pull away from pan and tester comes out clean, about 50 minutes.
Cool cake about 30 minutes on a rack. Use a think knife around the outer and inner edges and invert cake onto rack. Cool completely.