Tender and soft, with the right amount of sweetness this cake is heaven. The recipe is from Zoe Bakes and its so delicious you won't think of any other use for your garden zuchinnis.
Ingredients
50g Dutch-processed cocoa powder plus more for dusting
270g all-purpose flour
1 tsp baking soda
1 tsp salt
110g unsalted butter at room temperature
200g (1 cup) lightly packed brown sugar
150g granulated sugar
1/2 cup (120ml) mild-flavored oil such as vegetable oil
1 tsp vanilla extract
2 eggs at room temperature
120g (1/2 cup) plain full-fat yogurt
320g (about 2 medium size zucchini or 2 cups packed), grated, unpeeled zucchini
115g bittersweet or semisweet chocolate melted and cooled to room temperature
METHOD:
Preheat the oven to 165 C. Grease a bundt pan and dust with cocoa powder.
In a medium bowl, sift together the dry ingredients (flour, baking soda, salt, and cocoa powder).
In a stand mixer with the paddle attachment, cream the butter until smooth, you can also do this by hand, it will take longer but you'll get the same result.
Add both sugars to the butter mix until incorporated. Drizzle in the oil and vanilla and mix until very light and fluffy, about 5 minutes. Scraping the bowl with a spatula ever notwand then for even incorporation.
Add the eggs, one at a time, beating until well combined.
Add one-third of the flour mixture to the butter, mixing on low speed, then half the yogurt, mixing until incorporated. Repeat with another one-third flour, then the remaining yogurt, and finish with the final one-third flour, scraping the bowl after each addition.
Remove the bowl from the mixer and stir in the zucchini, mix by hand until well incorporated, then add the chocolate and stir until combined.
Pour the batter into the prepared pan and bake until a toothpick comes out with moist crumbs, about 1 hour. Don't over bake it .
Let the cake cool in the pan for 10 minutes, flip it onto a serving plate and dust the top with cocoa before serving or drizzle with chocolate ganache.
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