Double Chocolate Zucchini Cake

As the summer season winds down, some of you may still have an abundance of zucchini you are working through. So let me introduce you to this double chocolate zucchini cake. This recipe was inspired by one for King Arthur Baking, and I find it the perfect way to eat up one of the over sized garden zucchini’s. Perfect for dessert, or even better the next morning with a cup of coffee. I prefer to use coconut oil for baking, and cooking, but vegetable oil will work great here too. And if you have espresso powder add 1 teaspoon to the batter.

Using a bundt cake is always a showstopper, just make sure to thoroughly grease the pan, and I like to dust it with cocoa powder as well. Then allow to fully cool, about an hour. To ensure it all comes out neatly, even running a knife around the edges and the center will help.

Double Chocolate Zucchini Cake
Makes one bundt cake

INGREDIENTS
2 large eggs
2/3 cup honey
1 cup oil (coconut or vegetable)
1 cup (212g) brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup unsweetened cocoa, Dutch-process, plus more for pan
3 1/3 cup (404g) Unbleached All-Purpose Flour
4 cups (600g) shredded, unpeeled zucchini
2 cups (340g) chocolate chips

STEPS

Preheat the oven to 350 degrees. Lightly grease a bundt cake pan, and then lightly dust unsweetened cocoa powder, tapping out excess.

In a large mixing bowl, beat the eggs, honey, oil, sugar and vanilla until smooth. Add the salt, baking soda, baking powder, cocoa, and flour until well combined. Stir in the shredded zucchini and chocolate chips.

Pour the batter into the prepared pan. Bake the cake for 65-75 minutes, until a cake tester comes out clean.

Remove the cake from the oven and allow to cool for 1 hour on a cooling rack before removing the cake from the pan.

Cool completely before slicing, store well-wrapped at room temperature.