Zucchini Chocolate Cake
- 2 cups flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 tablespoon grated orange zest
- 1 teaspoon instant coffee powder
- 2 1/2 cups shredded zucchini [about 2 medium zucchini]
Preheat oven to 350 degrees. Oil and sugar one bundt pan. In a large mixing bowl combine all dry ingredients including cocoa and mix well with a whisk. In a separate bowl combine oil, eggs, buttermilk (when measuring buttermilk, be sure to shake the container first as it tends to separate), zest, and coffee and beat well. Add wet ingredients to dry ingredients, mixing with spatula until completely blended (Do not use an electric mixer). Add zucchini (the amount of zucchini doesn’t have to be exact – I usually pack it gently a little when measuring), mixing thoroughly, then pour into prepared bundt pan and bake about 30 minutes or until top of cake is firm when you press on it or a toothpick inserted comes out clean. Allow cake to cool in pan at least 30 minutes – this makes the cake come out easily. Enjoy!
Serves 10 to 12
Submitted by Nora Porter, Chambersburg