Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour

  2. 1/2 cup 55g / 1.9oz Unsweetened cocoa powder - plus Extra for dusting

  3. 1 teaspoon 5ml Baking soda

  4. 1/2 teaspoon 2 1/2ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 cup 99g / 3 1/2oz Butter - softened

  7. 1 cup 160g / 5.6oz Light brown sugar - (packed)

  8. 1 teaspoon 5ml Vanilla extract

  9. 1 teaspoon 5ml Instant coffee granules

  10. 3 Eggs - room temperature

  11. 2 cups 474ml Grated unpeeled zucchini - (abt 2 medium)

  12. 1 cup 110g / 3.9oz Chocolate chips

  13. 1/2 cup 73g / 2.6oz Coarsely-chopped toasted hazelnuts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 350 degrees. Grease a 10-inch springform cake pan and sprinkle with cocoa powder to coat. Tap out any excess. In a large bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. In a food processor, combine the butter and brown sugar. Pulse until fluffy. Add the vanilla extract and instant coffee and pulse to combine. Add the eggs, one at a time, and pulse to mix between each addition. Scrape the bowl after each addition. Reserve one-half cup of the flour mixture and set aside. Spoon the rest of the flour mixture into the food processor and pulse until smooth. The batter will be thick. Combine the grated zucchini, chocolate chips and reserved flour mixture and toss to coat. Fold the zucchini mixture into the cake batter, blending thoroughly. Scrape the batter into the prepared pan and smooth the surface with a spatula. Sprinkle chopped hazelnuts over the batter. Bake until a cake tester comes out clean, about 40 to 50 minutes. Cool on a rack for about 30 minutes, then unmold and serve. Each serving: 401 calories; 8 grams protein; 56 grams carbohydrates; 4 grams fiber; 19 grams fat; 9 grams saturated fat; 88 mg. cholesterol; 293 mg. sodium. This recipe yields 10 servings.


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