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Chocolate Zucchini Cake

Servings 12

Ingredients

  • 1 2/3 cups all-purpose flour
  • 3/4 cup high quality cocoa powder
  • 2 TBS espresso powder
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup melted and cooled coconut oil
  • 1/3/4 cups granulated sugar
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 eggs
  • 1/3 cup plain Greek yogurt
  • 1 1/2 cups shredded zucchini
  • 1/3 cup bittersweet chocolate chips
  • powdered sugar for dusting
  • cooking spray

Instructions

  • Preheat oven to 325
  • Spray a 10" round cake pan with cooking spray
  • Whisk the flour, cocoa powder and espresso powder together in a medium bowl.
  • In the bowl of a stand mixer combine the butter, coconut oil, sugar, vanilla, baking soda, baking powder and salt and beat until smooth.
  • Add the eggs, one at a time until smooth again.
  • With the mixer on low, alternate adding the flour and sour cream just until combined.
  • Fold in the chips and zucchini.
  • Spoon into the prepared pan.
  • Bake in the preheated oven for 40 minutes (mine took closer to 50) until a tester comes out clean.
  • Cool on a wire rack for about a minute then remove from the pan to cool completely.
  • Serve with whipped cream and raspberries if desired. Or dust with powdered sugar