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Chocolate Zucchini Cake

2 1/4 cup whole wheat flour 3/4 cup cocoa powder (I used Hershey’s extra dark) 1 teaspoon baking soda 2 teaspoon baking powder 3/4 teaspoon cinnamon 3/4 teaspoon cardamon (option is to use all cinnamon) 2 large eggs 2 cups brown sugar (or 1 1/3 cups raw agave nectar) 1/2 cup unsalted butter Add 1 teaspoon pure vanilla extract 3 ounces semi-sweet chocolate, melted and coole d 1/2 cup strong coffee (I used 2 espresso) 3
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 2 1/4 cup whole wheat flour can use all purpose flour
  • 3/4 cup cocoa powder I used Hershey’s extra dark
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cardamon option is to use all cinnamon
  • 2 large eggs
  • 2 cups brown sugar or 1 1/3 cups raw agave nectar
  • 1/2 cup unsalted butter
  • Add 1 teaspoon pure vanilla extract
  • 3 ounces semi-sweet chocolate melted and cooled
  • 1/2 cup strong coffee I used 2 espresso
  • 3 cups zucchini grated (6-8 zucchini, depending on size)

Instructions

  • Preheat oven to 350 degrees. Butter bundt pan.
  • Sift together the dry ingredients. Set aside.
  • Assemble wet ingredients. Cream sugar with eggs in large bowl. Stir in vanilla. Stir in melted chocolate.
  • Alternate adding dry ingredients and coffee to wet ingredients.
  • When fully mixed, add in zucchini.
  • Bake at 350 in a buttered bundt pan for 50 minutes.