I'm sure I'm not alone on this, but I have a glut of zucchini going on. For example, before I went on vacation I had 9, yes nine, zucchini to do something with. I couldn't bear the thought of leaving them and having them go bad. I made some zucchini bread that was a combination of my mom's and my stepmother's recipes. I grated a bunch and put them in 2 cup packages in the freezer. I grilled and sauteed a bunch. And I made cake. Yep, when life hands you zucchini, make cake.
The zucchini really isn't noticeable in this cake. It's dark. It's rich. It's chocolaty. It doesn't scream, "Eat me! I'm a healthy vegetable!" Oh but they're in there. Unfortunately, I don't have a photo of the inside because I took it on family vacation and simply forgot. I did have three pieces and numerous opportunities, but by the time I remembered, the cake had gone moldy. Take this lesson away with you. Zucchini cake left on the counter and not eaten will go moldy. In about 5 days. The irony here is that after my third piece, I decided that I better slow down so that other people could have some when they wanted it.
Triple Chocolate Zucchini Cake
adapted from Serving Up the Harvest by Andrea Chesman
2 1/4 cups unbleached all purpose flour
3/4 cups dark chocolate cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
2 cups lightly packed dark brown sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
3 ounces unsweetened baking chocolate, melted and cooled
1 tsp pure vanilla extract
1/2 cup coffee
3 cups grated zucchini
1 cup chocolate chips
powdered sugar for dusting
Preheat oven to 375 degrees F. Butter and flour a 10 inch fluted bundt pan.
Sift the flour, cocoa, baking powder, baking soda, salt, and cinnamon into a medium bowl.
Beat together the brown sugar and butter. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate and vanilla. Add the flour mixture, alternating with the coffee, and beat until smooth. Fold in the zucchini. Fold in the chocolate chips. Scrape the batter into the prepared pan.
Bake for 50 minutes or until a skewer inserted into the cake comes out clean.
Cool the entire cake in the pan on a rack for 10 minutes. Invert the cake, remove the pan, and let cool completely. Dust with powdered sugar right before serving.