Recipe by D. Todd Miller
Here is my favorite version of this popular cake. The recipe originated with the North Carolina Department of Agriculture and Consumer Services, and I reproduced their directions (you need to read carefully and follow their directions - I had poor results the first time I made this cake, due to misreading). Note: You will not taste the coffee in this recipe; it only deepens the chocolate flavor.
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup light brown sugar, scant
- 1⁄2 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons brewed coffee, strong and cooled
- 3 large eggs
- 2 cups zucchini, unpeeled and grated
- 1 cup bittersweet chocolate chips (I use Ghirardelli brand)
- 1 tablespoon powdered sugar (optional)
Directions See How It's Made
- Preheat oven to 350 degrees F. Grease a 10-inch round springform pan (or an 8-9" cake pan lined with parchment paper and greased).
- In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of a mixer, beat sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition. Set aside.
- In a large mixing bowl, combine the zucchini, chocolate chips, and about one-third of the flour-cocoa mixture, making sure the zucchini strands are well coated and not too clumpy. Set aside.
- Add the remaining two-thirds of the flour-cocoa mixture into the egg batter. Mix until just combined; a thick batter will result.
- Fold the zucchini-chocolate chip-flour mixture into the egg batter mixture and blend with a spatula without over-mixing. Pour 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 (or carefully pull the cake out of the parchment paper).
- Serve slightly warm or at room temperature, dusted with powdered sugar, if desired.