Chocolate Zucchini Cake Recipe - Cooking Index
Chocolate Zucchini Cake Recipe - Cooking Index
| 2 cups | All-purpose flour | |
| 1/2 cup | Unsweetened cocoa powder - plus | |
| Extra for dusting | ||
| 1 teaspoon | Baking soda | |
| 1/2 teaspoon | Baking powder | |
| 1/2 teaspoon | Salt | |
| 1/2 cup | Butter - softened | |
| 1 cup | Light brown sugar - (packed) | |
| 1 teaspoon | Vanilla extract | |
| 1 teaspoon | Instant coffee granules | |
| = (the stronger the better) | ||
| 3 | Eggs - room temperature | |
| 2 cups | Grated unpeeled zucchini - (abt 2 medium) | |
| 1 cup | Chocolate chips | |
| 1/2 cup | Coarsely-chopped toasted hazelnuts |
Heat the oven to 350 degrees. Grease a 10-inch springform cake pan and sprinkle with cocoa powder to coat. Tap out any excess.
In a large bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt.
In a food processor, combine the butter and brown sugar. Pulse until fluffy. Add the vanilla extract and instant coffee and pulse to combine. Add the eggs, one at a time, and pulse to mix between each addition. Scrape the bowl after each addition.
Reserve one-half cup of the flour mixture and set aside. Spoon the rest of the flour mixture into the food processor and pulse until smooth. The batter will be thick.
Combine the grated zucchini, chocolate chips and reserved flour mixture and toss to coat. Fold the zucchini mixture into the cake batter, blending thoroughly.
Scrape the batter into the prepared pan and smooth the surface with a spatula.
Sprinkle chopped hazelnuts over the batter. Bake until a cake tester comes out clean, about 40 to 50 minutes.
Cool on a rack for about 30 minutes, then unmold and serve.
Each serving: 401 calories; 8 grams protein; 56 grams carbohydrates; 4 grams fiber; 19 grams fat; 9 grams saturated fat; 88 mg. cholesterol; 293 mg. sodium.
This recipe yields 10 servings.
Source:
The Los Angeles Times, 09-22-2004
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