Chocolate and Zucchini Cake

(recipe from chocolateandzucchini.com)


2 c all-purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 C (110 g) butter, softened
1 C (160 g) light brown sugar
1 tsp vanilla extract
1 tsp instant coffee granules (the Nescafé type, the stronger the better)
3 eggs, at room temperature
2 C zucchini, unpeeled, grated (about 280 g, two medium)
1 C (170 g) chocolate chips

Topping :
40 g light brown sugar
1/2 C (70 g) hazelnuts, toasted and chopped

(Serves 10)

Preheat the oven to 180°C (360°F). Grease a 3 L springform cake pan, and flour it or sprinkle with cocoa powder : this is to help the cake unmold easily.

In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder and salt.

Cream butter and sugar. Add in vanilla extract and espresso powder. Whip in the eggs, one at a time, mixing thoroughly between each addition.

Add in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly. Pour into the prepared cake pan. Smoothen the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn upside down on a rack to cool for half an hour then unmold.