First up, I should mention that this cake is closer to a brownie in texture than a cake. It's quite dense, and so moist that it never really made it to the light crumbly texture most cakes have. And that's alright with me, and all of my taste-testers (these certified testers include my husband and coworkers). The taste-testers, by the way, ate up all my cake before I could get a picture of just a slice by itself. It looked fairly close to this image, from Chocolate & Zucchini blog, which is where I got my recipe from:
I frosted mine with a thin layer of whipped cream cheese frosting, mostly because I was out of powdered sugar. Here's the star of this post, the recipe:
Chocolate Zucchini Cake
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup loose dark brown sugar (as opposed to packed)
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons strong cooled coffee
- 3 large eggs
- 2 cups unpeeled grated zucchini
- 1 cup chopped chocolate (I used milk chocolate, but I would recommend getting a semisweet bar instead, since the milk chocolate chunks lost almost all flavor in the cooking)
- Confectioner's sugar or frosting (optional)
- Preheat the oven to 180°C (350°F). Grease a 10-inch round springform pan or 8 1/2-inch square pan.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.
- In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
- Add the rest of the flour mixture into the egg batter, half a cup at a time. Mix until just combined; the batter will be thick.
- Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour (or scoop, mine was super thick) into the prepared cake pan, and level the surface.
- Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar, frosting or a chocolate glaze, if desired.