Chocolate Chip Zucchini Cake
Chocolate Zucchini Cake

Chocolate Chip Zucchini Cake
Active time: 20 min Start to finish: 1 1/4 hr

2 1/2 cups all-purpose flour plus additional for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon vanilla
3 large eggs at room temperature
2 cups coarsely grated zucchini (8 oz)
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted and chopped

Special equipment: a 3-quart bundt or fleur-de-lis pan

Preheat oven to 350 F. Butter bundt pan well and dust with some flour,
knocking out excess. Sift together 2 1/2 cups flour, baking soda, baking
powder, and salt into a bowl. Beat together butter and brown sugar in a
large bowl with an electric mixer at high speed until pale and fluffy,
about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs
1 at a time, beating well after each addition and scraping down side of
bowl occasionally, then beat until very smooth and fluffy, about 2 minutes
more. Reduce speed to low and add all but 1/2 cup flour mixture, mixing
until just combined.

Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour
mixture and add to batter, then mix batter with a rubber spatula (batter
will be thick). Spoon batter into bundt pan, smoothing top. Bake in
middle of oven, rotating pan halfway through baking, until side begins to
pull away from pan and a tester comes out clean, 45 to 50 minutes total.
Cool cake in pan on a rack 30 minutes, then run a thin knife around outer
and inner edges. Invert rack over pan, then invert cake onto rack. Cool
completely.

Cooks' note:
.. Cake keeps 3 days in an airtight container at room temperature.

Makes 8 to 10 servings.



Chocolate Zucchini Cake

The zucchini helps keep the cake moist.

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325 F. Butter and flour 13 x 9 x 2-inch baking pan.
Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat
sugar, butter and oil in large bowl until well blended. Add eggs 1 at a
time, beating well after each addition. Beat in vanilla extract. Mix in
dry ingredients alternately with buttermilk in 3 additions each. Mix in
grated zucchini. Pour batter into prepared pan. Sprinkle chocolate
chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50
minutes. Cool cake completely in pan.

Serves 12.


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