Recipe information
Yield
Serves 12
Ingredients
Preparation
Step 1
1. Preheat the oven to 350°F and grease a 10-inch springform pan with butter or oil.
Step 2
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
Step 3
3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
Step 4
4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon—don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
Step 5
5. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.
Step 6
Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving.
Step 7
Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).
