The zucchini plants in our garden just keep producing! I have cooked zucchini every which way you can imagine. But not as a cake. And I kept running into recipes for chocolate zucchini cake. So I broke down and made my own version.
We loved the zucchini walnut muffins that I baked a few weeks ago, so I knew that walnuts worked well with zucchini. I deepened the chocolate flavor with a hint of coffee, and added dark brown sugar. I dusted the top with powdered sugar instead of icing it. Honestly, it's so rich and moist that it doesn't need frosting.
Krista's Chocolate Zucchini Walnut Cake
1 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts
2 cups shredded zucchini (about 1-2 zucchini)
1/2 cup (8 ounces) unsalted butter + extra for greasing pan
1 cup dark brown sugar
1/2 cup sugar
1 teaspoon instant coffee or espresso
2 teaspoons warm water
1 teaspoon vanilla
1/2 cup semi-sweet or bitter-sweet chocolate chips
powdered sugar for dusting
Preheat oven to 350. Grease a 10-inch springform pan with butter.
In a food processor, combine flour, cocoa powder, baking powder, baking soda, salt, and walnuts. Pulse until the walnuts have disappeared. Pour out into a bowl and set aside.
Use the shredding disk in the food processor to shred the zucchini. Set aside.
Dissolve the coffee in the water. Cream the butter with the sugars, and beat in the eggs, one at a time. Add the coffee and the vanilla and beat. Slowly add the flour mixture. The batter will be thick. Mix in the zucchini and stir in the chocolate chips. Pour into the prepared pan and bake for 45-50 minutes.
Cool on a baking rack. When cool, dust with powdered sugar.
Walnuts disappear into the flour and cocoa.
Cool before adding powdered sugar.