Zucchini Chocolate Cake

I seem to say this often, but I have had this recipe since 1981. I had to share it. I had forgotten how easy and delicious this cake is. When zucchini is fresh from the garden, it is a must to make, and the chocolate just makes it even better.

Serves: 6-8
Prep Time: 20 minutes
Cook Time: about 50 minutes

2 ½ cups all purpose flour
½ cup unsweetened cocoa
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons expresso powder
1 cup unsalted butter (2 sticks), room temperature
1 cup granulated sugar
3 eggs
2 teaspoons vanilla
2 cups zucchini, coarsely grated
½ cup milk
1 cup nuts, chopped (optional)

Butter or spray a 9-10 inch tube (bundt) pan. Dust with cocoa powder, shake out excess. Preheat oven to 350 ° F.

1. In a medium size bowl, mix together the flour, cocoa, baking powder, baking soda, salt, cinnamon and expresso powder. Set aside.
2. In a large bowl, with a hand mixer or a stand up mixer with the paddle attachment, beat the butter and sugar until smooth.
3. Add the eggs one at a time.
4. Stir in the vanilla and the zucchini.
5. Add the dry ingredients alternating with the milk, stir.
6. Add the nuts (optional).
7. Spoon into prepared pan.
8. Bake for about 50 minutes (until cake tester comes out clean).
9. Cool in pan on rack for 15 minutes. Turn onto rack and cool completely.

SERVE: Really good all by itself and even better with whip cream or vanilla ice cream.

HINT: Use a food processor with the grater attachment to grate the zucchini.

RESOURCE LINKS:

Breville Food Processor

Kaiser Bundt Pan