Recipe: Chocolate and Zucchini Cake

CHOCOLATE AND ZUCCHINI CAKE

1/2 cup unsalted butter, softened (or 1/2 cup extra-virgin olive oil), plus butter or oil for greasing the pan
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon instant-coffee granules
3 large eggs
2 cups unpeeled, grated zucchini (from about 1-1/2 medium zucchini; keep the remaining 1/2 zucchini for optional garnish)
1 cup good-quality bittersweet chocolate chips
For the topping (optional):
confectioners' sugar or melted bittersweet chocolate or thin zucchini slices (for garnish)

Preheat the oven to 350 degrees F. Grease a 10-inch spring form pan.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt; set aside.

In a food processor, pulse the sugar and butter until creamy. Add the vanilla, coffee granules and eggs, mixing thoroughly between each addition.

Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.

Add the zucchini and chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter with a wooden spoon; don't overmix. Pour into the prepared cake pan, and smooth the surface with a table knife or icing spatula.

Bake for 40 to 50 minutes, until a cake tester comes out clean. Transfer to a rack to cool for 10 minutes. Run a knife around the sides of the pan to loosen the cake, unclasp the sides of the pan and let cool to room temperature.

If desired, sprinkle with confectioners' sugar, glaze with melted chocolate or decorate with a few slices of raw zucchini (you don't have to eat them, though).

Yield: 12 servings
Adapted from source: Chocolate and Zucchini by Clotilde Dusoulier