Yes, I agree, chocolate and zucchini are definitely an unlikely combination of flavors. But, trust me, it works. The earthy zucchini balances out the rich chocolate in this cake, giving it a mellower taste and denser texture. Instead of being cavity-inducing sweet, it is has softer taste that pairs well with vanilla ice-cream or a tart sorbet. I can’t claim that this is so healthy it is the nutritional equivalent of a vegetable course. I mean, after all, it is a cake. But is a fun way to incorporate, perhaps the most abundant summer vegetable imaginable, into a delicious dessert.
Chocolate & Zucchini Bundt Cake
adapted from Edible Vineyard
1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
2 1/2 c. all-purpose flour
1 T. instant espresso, dissolved in 1 T. hot water
2 t. vanilla
2 c. grated zucchini
1/2 c. sour cream
3/4 c. cocoa powder
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. semisweet chocolate chips
Confectioners’ sugar for dusting
1. Preheat oven to 350. Butter and flour a 10-inch bundt pan.
2. In a bowl mix flour, cocoa, baking powder, baking soda and salt. Set aside.
3. In stand mixer, or a mixing bowl with a handheld mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, and mix to combine. Add espresso, vanilla, sour cream and zucchini and mix on low until completely combined.
4. Working carefully with mixer on low, add dry ingredients until everything is completely combined.
5. Toss chocolate chips with a teaspoon of sugar and stir into the batter with a wooden spoon.
6. Pour batter in prepared pan and bake for 50-55 minutes, or until a cake tester comes out clean.
7. Allow cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and allow to cool completely. Once cake is room temperature dust it with confectioner sugar and serve.