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Recipe: Dark Chocolate-Zucchini Bundt Cake

Desserts - Cakes
DARK CHOCOLATE-ZUCCHINI BUNDT CAKE

2 1/4 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups lightly packed brown sugar
1/2 cup butter, at room temperature
2 large eggs
3 ounces baking chocolate (unsweetened), melted and cooled
1 teaspoon vanilla
1/2 cup coffee
3 cups grated zucchini OR summer squash
Powdered sugar, for dusting

Grease a 10-inch fluted tube pan (Bundt pan) with butter.

Sift flour, cocoa, baking powder, baking soda, salt and cinnamon into a medium bowl; set aside.

Beat together brown sugar and butter in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Add flour mixture, alternating with coffee, and beat until smooth. Fold in zucchini. Scrape batter into prepared pan.

Bake in a preheated 350-degree oven 50 minutes, until a skewer inserted in cake comes out smooth. Cool cake in pan on a rack 10 minutes. Invert onto wire rack, remove pan, and leave on rack to cool completely.

Dust with powdered sugar right before serving.

Makes 12 to 16 servings
Source: The Garden-Fresh Vegetable Cookbook by Andrea Chesman
MsgID: 0219485
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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