No one will know that this supermoist chocolate cake has zucchini in it. Serve it with whipped cream and berries for dessert, or just snack on a piece with a glass of iced tea in the afternoon.
No one will know that this super-moist chocolate cake has zucchini in it. Serve it with whipped cream and berries for dessert, or just snack on a piece with a glass of iced tea in the afternoon.
¾ cup unsalted butter, softened, plus more for greasing pan
2½ cups all-purpose flour, plus more for pan
½ cup cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1½ cups granulated sugar
½ cup dark brown sugar
3 eggs
1 Tbs. instant espresso granules, dissolved in 1 Tbs. hot water
2 teaspoons vanilla
2 cups finely grated zucchini (ends trimmed, unpeeled, about 2 medium)
½ cup sour cream
1 cup semisweet chocolate chips
confectioners’ sugar for dusting whipped cream and berries for serving (optional)
Chocolate Zucchini Bundt Cake appeared in edibleVineyard Issue 2: Early Summer 2009.
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