115 minutes
A moist and rich chocolate cake with grated zucchini folded into the batter for a subtle texture and added moisture.
each
Light brown sugar, packed
cups
cups
teaspoons
teaspoons
Zucchini, coarsely grated
cups
cups
Unsweetened Natural Cocoa Powder
cups
teaspoons
teaspoons
Bittersweet Chocolate Chips
cups
tablespoons
1. Prepare Ingredients and Pan
Preheat the oven to the recommended temperature for loaf cakes. Grease a 9-by-5-inch loaf pan and line it with parchment paper.
2. Mix Wet Ingredients and Salt
In a large bowl, whisk together the eggs, light brown sugar, neutral oil, vanilla extract, and kosher salt until glossy and smooth.
3. Add Zucchini
Stir the coarsely grated zucchini into the mixture.
4. Sift in Dry Ingredients
Sift the all-purpose flour, unsweetened natural cocoa powder, baking powder, and baking soda into the bowl. Stir until just combined.
5. Fold in Chocolate Chips
Fold in most of the bittersweet chocolate chips, reserving some for topping.
6. Bake the Cake
Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with the reserved chocolate chips and coarse sugar. Bake for about 75-80 minutes or until a skewer comes out clean.
7. Cool
Allow the cake to cool in the pan for 15 minutes, then lift it out onto a cooling rack to cool completely for about 2 hours.
Use high-quality Dutch-process cocoa powder and consider adding chocolate chips or chunks for gooey pockets of chocolate.
Use a fine grater for the zucchini. Squeeze out excess water with a clean kitchen towel or cheesecloth, but retain some moisture.
Mix dry and wet ingredients gently and sparingly to avoid a dense cake. Just combined, with no visible streaks of flour, is ideal.
A toothpick or cake tester should come out with a few moist crumbs. Account for residual heat that continues to cook the loaf out of the oven.
Opt for small to medium zucchini. They are more tender, have fewer seeds, and higher moisture content, which is crucial for a moist cake.
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