Chocolate Zucchini Cake

Cakes, Unfussy
I’ve been making this cake for many years. It uses a pound of zucchini and whole wheat flour and tastes much better than it sounds.

  • 2 1/2 cups whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon instant coffee
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 pound shredded zucchini
  • 1 cup chocolate chips

Preheat oven to 350°F. Grease and flour a 10-cup bundt cake.

In a large bowl, stir together oil and sugars. Add buttermilk, eggs and vanilla and mix well.

Fold in flour, cocoa powder, coffee, baking soda, baking powder and salt until evenly distributed but some flour streaks remain.

Fold in zucchini and chocolate chips until the batter is smooth.

Pour into the prepared pan. Bake for 45-50 minutes, until the top springs back when touched lightly.

Let cool in pan for 10-15 minutes before turning out and cooling.

Dust with powdered sugar, if desired.

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