Chocolate-Zucchini Cake

Chocolate-Zucchini Cake

Recipe adapted from Kitchen Flavours.

Ingredients:
(Serves 5-6; original version serves 10-12)

Note: My modifications in orange. I use a Chiffon pan because I don't have a Bundt pan.

1/2 cup unsweetened cocoa powder plus more for dusting the pan (1/4 cup)
1/2 cup natural yogurt (1/4 cup)
3 large eggs (2 small eggs)
2 teaspoons vanilla extract (1 teaspoon)
2 & 1/2 cups all-purpose flour (1 & 1/4 cup)
2 & 1/2 teaspoons baking powder (2 teaspoons)
1 & 1/2 teaspoons baking soda (omitted)
1 teaspoon salt (1/2 teaspoon)
2 teaspoons instant espresso powder (omitted)
3/4 cup (1 & 1/2 sticks) butter, softened (1/3 cup)
1/2 cup granulated sugar (1/4 cup)
3/4 cup loosely packed light brown sugar (1/2 cup muscovado sugar)
2 cups coarsely shredded zucchini (1 cup)
1 cup semisweet chocolate chips (1/2 cup)

How to:

1. Preheat oven to 175°C. Lightly grease a 21cm Chiffon pan and dust with cocoa powder.

2. Whisk together yogurt, eggs, and vanilla in a small bowl. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.

3. Combine butter, granulated sugar, and muscovado sugar in a mixing bowl. Cream with an electric mixer on medium-high speed until fluffy; scrap down the sides of the bowl once or twice as necessary.

4. Set the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the yogurt mixture. Repeat, alternating flour and yogurt mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions.

5. Stir in shredded zucchini and chocolate chips.

6. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Slice and serve.