This is a cake that contains chocolate AND zucchini.
Well, if you think Carrot Cake and Beetroot Cake, then perhaps this is not that strange after all.
I guess the presence of the zucchini keeps the cake moist, and I really dig the idea of hiding vegetables in a cake. Big kids, small kids, they all happily chomp on cake and remained none the wiser unless I tell them what I had done. :P
As it was such an easy cake to make, my little imp got to do most of the work.
We started by whisking together extra virgin olive oil and sugar.
While that happened, the dry ingredients were sifted into a bowl.
The eggs and vanilla extract were added to the oil and sugar.
I grated the zucchini and added the chocolate chips into a bowl.
I took some of the flour/cocoa and added that to the zucchini. Using my hands, I tossed the zucchini and chocolate chips to coat them.
The dry ingredients were added to the batter.
Until it was well-mixed.
Finally, the zucchini and chocolate chips were folded into the batter.
And the batter was transferred into a greased and lined baking pan.
The little imp was very proud of himself. Mommy was even prouder of him.
Once baked, the cake was allowed to cool in the pan for about 20 minutes before being transferred onto a cooling rack.
Then, all that remained was to cut and chomp.
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Chocolate and Zucchini Cake (Serves 10-12)
Adapted from chocolateandzucchini.com
240 grams (2 cups) all-purpose flour
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
180 grams (1 scant cup, packed) light brown sugar (I use unrefined cane sugar)
115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee
3 large eggs
350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
Confectioner's sugar (optional)
Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1/2-inch) square pan.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.
In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.
Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. 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. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar or a chocolate glaze if desired.