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Chocolate zucchini cake

Time 1 hour
Yields Serves 10
Chocolate zucchini cake
(Los Angeles Times)
1

Heat the oven to 350 degrees. Grease a 10-inch springform cake pan and sprinkle with cocoa powder to coat. Tap out any excess.

2

In a large bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt.

3

In a food processor, combine the butter and brown sugar. Pulse until fluffy. Add the vanilla extract and instant coffee and pulse to combine. Add the eggs, one at a time, and pulse to mix between each addition. Scrape the bowl after each addition.

4

Reserve one-half cup of the flour mixture and set aside. Spoon the rest of the flour mixture into the food processor and pulse until smooth. The batter will be thick.

5

Combine the grated zucchini, chocolate chips and reserved flour mixture and toss to coat. Fold the zucchini mixture into the cake batter, blending thoroughly.

6

Scrape the batter into the prepared pan and smooth the surface with a spatula.

7

Sprinkle chopped hazelnuts over the batter. Bake until a cake tester comes out clean, about 40 to 50 minutes.

8

Cool on a rack for about 30 minutes, then unmold and serve.

From chocolateandzucchini.com.

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