Chocolate Zucchini Cake
This stuff is deadly good – and mostly healthy! You’d never know it had zucchini in it if you didn’t make it. The cinnamon adds a nice twist, and nuts and chips make it quite decadent. Freezes well, and it’s great to share.
500 g / 2 cups flour (can sub in gluten free flours if you wish – if using all gluten free, use 1/8 cup less)
5 g / 1 tsp baking powder
5 g / 1 tsp baking soda
2 g / 1/4 tsp salt
5 g / 1 tsp cinnamon
63 g / 1/4 cup cocoa
375 g / 1-1/2 cups sugar
125 mL / 1/2 cup vegetable oil (grapeseed works well)
190 mL / 3/4 cup buttermilk (can be made with regular milk if necessary: use 2/3 cup milk and 1 tbsp vinegar stirred in. Leave in a warm spot for a few minutes, then stir.)
225 g / 1/2 lb shredded zucchini, drained
250 g / 1 cup pecans (optional – and any other nut can be substituted if you wish)
190 g / 3/4 cup chocolate chips (optional, but really tasty!)
icing sugar for dusting, if desired
Preheat oven to 175C /350F
Sift dry ingredients together in a medium bowl. In a large bowl, beat eggs till frothy. Add sugar gradually and beat till fluffy, then beat in oil. Alternate mixing in buttermilk and dry ingredients.
Squeeze excess moisture out of zucchini and fold into batter, with nuts and chocolate chips if desired.
Grease bundt pan and pour in batter. Bake for 55-60 mn. Bread is done when knife inserted in centre comes out clean. Let cool 5 mn on a wire rack, then run spatula around rim of pan (centre and outside edges) and remove bread from mold. Serve whole cake with a dusting of icing sugar if desired. Store covered in a cool spot, or freeze for later use.