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Chocolate & zucchini cake
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Ingredients
1/2 cup (1 stick) unsalted butter at room temperature, or 1/2 cup
extra-virgin olive oil, plus 1 pat butter or 1 teaspoon olive oil for greasing
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 (packed) 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
Confectioners' sugar or melted
bittersweet chocolate (optional)
Method
Preheat oven to 350 degrees and grease
a 10-inch springform pan with 1 pat butter or 1 teaspoon oil.
In a large
mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and
salt. In a food processor, process sugar and remaining butter or oil until
creamy (you can also do this by hand, armed with a sturdy spatula). Add vanilla,
coffee granules and eggs, mixing well 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 zucchini and chocolate chips to
reserved flour mixture and toss to coat. Fold into batter and blend with a
wooden spoon - don't overmix. Pour into prepared cake pan and level the surface
with a spatula.
Bake for 40 to 50 minutes, until a knife inserted in the
center comes out clean. Transfer to a rack to cool for 10 minutes, run a knife
around the pan to loosen the cake, and unclasp sides of the pan. Let cool to
room temperature before serving. 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).
Source Clotilde Dusoulier
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