Moist Chocolate Zucchini Cake - Saftiger Schokoladiger Zucchinikuchen

Hello

was handed a big bag of fresh zucchinis - apart from zucchini fritters and antipasti I needed to make something sweet today.
I have tried many zucchini cakes over time some bland ones, some moist ones, some cinnamony ones, the ones that are very healthy and ones that were savory.... but I was always dreaming of a real devilish chocolaty one I mean REAL chocolate...

Clothilde's version of chocolate zucchini anything had to be tried. She is the owner of the wonderful French/English blog "Chocolate + Zucchini".

So making this cake was easy and the raw batter told me it was going to be great.... the smell of the baked version still lingers in my kitchen..... my son and his friends already wolfed down a big piece...

I am absolutely sure you will enjoy this cake - super moist!!
Alissa

Chocolate Zucchini Cake

- 1 1/2 C (180 g) all-purpose flour
- 1/2 C (60 g) whole wheat spelt flour (of course, you can just use 2 C / 240 g all-purpose flour)
- 1/2 C (40 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 C (110 g) butter, softened
- 1 C (160 g) light brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules (the Nescafé type, the stronger the better)
- 3 eggs, at room temperature
- 2 C zucchini, unpeeled, grated (about 280 g, two medium)
- 1 C (170 g) chocolate chips


(Serves 10.)

Preheat the oven to 180°C (360°F). Grease a 3 quart (3 L) springform cake pan, and flour it or sprinkle with cocoa powder: this is to help the cake unmold easily, especially if you're not using a magic non-stick pan.

In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder, and salt.

In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.

Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly, it's fun. Pour into the prepared cake pan, and flatten the surface with a spatula.

Bake for 40 to 50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, then unmold.

Schokoladiger Zucchinikuchen

Rezept von Clothilde Chocolate Zucchini Blog. Saftig, fluffig und unglaublich lecker!
- 180 g Mehl
- 60 g Vollkornmehl
- 40 g Kakao
- 1 TL Natron
- 1/2 TL Backpulver
- 1/2 TL Salz
- 110 g Butter, Zimmertemperatur (oder 120 ml Öl)
- 160 g brauner Zucker
- 1 TL Vanille
- 1 TL Instant Kaffeegranulat
- 3 Eier, Zimmertemperatur
- 350 g zucchini, ungeschält, geraspelt
- 170 g Bitterschokoladentropfen oder gehackt

Den Backofen auf 180°C vorheizen. Eine Springform oder Kastenform fetten und mit Kakaopulver oder Mehl bestäuben.

In einer Schüssel alle trockene Zutaten vermischen.

Mit dem Handmixer oder Küchemaschine Butter und Zucker cremig schlagen. Die Vanille hinzufügen, das Espressopulver hinzufügen und ein Ei nach dem anderen.

Die Mehlmischung (etas 1/2 Tasse der Mischung aufheben) in die Buttermix rühren bis ein dicker Teig gleichmäßiger entseht.

Die Zucchini und Schokoladen hinzufügen und den Rest der Mehlmischung. Gut verrühren und in die Backform füllen.

für 40- 50 Min backen bis der Zahnstocher sauber rauskommt. Abkühlen lassen und aus der Form nehmen