Chocolate Zucchini Bundt Cake

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)

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 overbeat). 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

Recipe by Susie Middleton