Ingredients
The following ingredients have 16 Servings
- 2 cups (8 3/4 oz./275 g) all-purpose flour
- 3/4 cup (2 1/4 oz./70 g) Dutch process cocoa powder, plus more for dusting
- 1 1/2 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 cup (8 fl. oz./250 ml) cold-pressed avocado oil or canola oil
- 1 1/4 cups (9 oz./280 g) loosely packed dark brown sugar
- 1/2 cup (4 oz./125 g) granulated sugar
- 3 eggs
- 1/4 cup (2 fl. oz./60 ml) brewed coffee, cooled
- 2 tsp. vanilla extract
- 3 cups (13 3/4 oz./430 g) finely grated zucchini or other summer squash (about 3 medium zucchini)
- 1 1/2 cups (7 3/4 oz./240 g) semisweet chocolate discs or chips
Instruction
- Preheat an oven to 350°F (180°C). Butter and flour a 10-cup (2.5-l) Bundt pan. Place on a baking sheet.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Set aside.
- In a large bowl, whisk together the oil, both sugars, the eggs, coffee, vanilla and zucchini. Add the flour mixture and stir to combine. Using a rubber spatula, fold in the chocolate.
- Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Transfer the pan to a wire rack and let cool for 30 minutes, then invert the pan onto the rack and lift off the pan. Let cool for 30 minutes more. Dust the cake with cocoa powder and serve warm or at room temperature. Serves 16.
- Williams Sonoma Test Kitchen
