Oh, what to do with all that zucchini overflowing the garden. There is a community garden where we have two plots. About three years ago, we planted four zucchini plants. Crazy, I know. One of my fellow gardeners, Lu, mentioned she had a great recipe for a chocolate zucchini cake. The more she described it the more anxious I was to try it. It is a favorite of mine and my dad liked it enough to request it for his birthday cake three years ago. I enjoy the two different types of chocolate, plus the addition of the instant coffee. I have made it with the hazelnut topping or I have just dusted the top with powdered sugar, both are fabulous. I did notice the website this recipe originally came from has changed the ingredients slightly. So, go ahead and try them both!

Chocolate Zucchini Cake
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1 ½ cups all-purpose flour
½ cup whole wheat flour (or you can just use 2 cups all-purpose flour)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules (the Nescafé type, the stronger the better)
3 eggs, at room temperature
2 cups zucchini, unpeeled, grated (2 medium)
1 cup chocolate chips

Topping:
½ cup light brown sugar
½ cup hazelnuts, toasted and chopped

Preheat the oven to 360°F. Grease a 3 quart springform cake pan and sprinkle with cocoa powder: this is to help the cake unmold easily, especially if you’re not using a non-stick pan.
In a large bowl, whisk together the flours, cocoa powder, baking soda, baking powder and salt.

In your food processor, combine the sugar and butter, and mix until fluffy. Add in the vanilla extract and espresso powder, then the eggs, one at a time, mixing thoroughly between each addition.
Spoon in the flour mixture, reserving the last half-cup of it. Mix thoroughly, the batter will be thick.

Add the grated zucchini and the chocolate chips to the reserved flour mixture, and toss to coat. Fold in the batter, and blend thoroughly. Pour into the prepared cake pan, and flatten the surface with a spatula.

In a small bowl, combine the topping ingredients, and sprinkle all over the batter. Bake for 40-50 minutes, until a cake tester comes out clean. Turn out on a rack to cool for half an hour, and then unmold.

Adapted from: Chocolate & Zucchini