Chocolate Zucchini Bundt Cake
This recipe is ideal for winter morning baking. Brew a pot of your favorite coffee, then use some of it in the batter to enhance the chocolate flavor. In place of butter, we call for avocado oil, which lends buttery richness to the cake and complements the cocoa and chocolate. Grated zucchini contributes moisture and texture. For the most precise results when baking, measure your ingredients by weight, rather than by volume.
Ingredients:
- 2 cups (8 3/4 oz./275 g) all-purpose flour
- 3/4 cup (2 1/4 oz./70 g) Dutch process cocoa powder, plus more for dusting
- 1 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 cup (8 fl. oz./250 ml) cold-pressed avocado oil or canola oil
- 1 1/4 cups (9 oz./280 g) loosely packed dark brown sugar
- 1/2 cup (4 oz./125 g) granulated sugar
- 3 eggs
- 1/4 cup (2 fl. oz./60 ml) brewed coffee, cooled
- 2 tsp. vanilla extract
- 3 cups (13 3/4 oz./430 g) finely grated zucchini or other summer squash (about 3 medium zucchini)
- 1 1/2 cups (7 3/4 oz./240 g) semisweet chocolate discs or chips
Directions:
Preheat an oven to 350°F (180°C). Butter and flour a 10-cup (2.5-l) Bundt pan. Place on a baking sheet.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Set aside.
In a large bowl, whisk together the oil, both sugars, the eggs, coffee, vanilla and zucchini. Add the flour mixture and stir to combine. Using a rubber spatula, fold in the chocolate.
Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
Transfer the pan to a wire rack and let cool for 30 minutes, then invert the pan onto the rack and lift off the pan. Let cool for 30 minutes more. Dust the cake with cocoa powder and serve warm or at room temperature. Serves 16.
Williams Sonoma Test Kitchen
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