Chocolate Zucchini Bundt Cake
by Susie Middleton
- 3⁄4 cup unsalted butter, softened, plus more for greasing pan
- 2-1⁄2 cups all-purpose flour, plus more for pan
- 1⁄2 cup cocoa powder
- 1 tsp. baking soda
- 1 tsp. salt
- 11⁄2 cups granulated sugar
- 1⁄2 cup dark brown sugar
- 3 eggs
- 1 Tbsp. instant espresso granules, dissolved in 1 Tbsp. hot water
- 2 tsp. vanilla
- 2 cups finely grated zucchini (ends trimmed, unpeeled, about 2 medium)
- 1⁄2 cup sour cream
- 1 cup semisweet chocolate chips confectioners’ sugar for dusting whipped cream and berries for serving (optional)
Preheat the oven to 350 degrees F. Arrange a rack in the middle of the oven. Butter and flour a 10-inch Bundt pan.
In a medium mixing bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. In a large mixing bowl or the bowl of a stand mixer, combine the butter and both sugars. Using a hand mixer or stand mixer, beat on medium speed until thoroughly mixed. (If you stop the mixer, the mixture should look and feel creamy when stirred with a spatula). Add the eggs, one at a time, combining well after each addition. Add the reconstituted espresso, the vanilla, the sour cream, and the zucchini, and mix gently until well-combined. Gradually add the dry ingredients into the wet, beating on low speed just until combined (do not over- beat). Stop the mixer periodically and wipe down the sides of the bowl with a spatula. Stir in the chocolate chips.
Pour the batter into the greased pan. Bake until a wooden pick inserted in the center of the cake comes out clean, about 50 minutes. Cool the cake in the pan for 15 to 20 minutes; turn out onto a cooling rack to cool completely. Dust with confectioners’ sugar and serve with whipped cream and berries if desired.
Serves 10 to 12