Chocolate Zucchini Cake

Chocolate Zucchini Cake

Serves 8

Ingredients

1 ¼ cup flour
2 tbsp. cocoa powder
¼ tsp. Kowalski's Ground Cinnamon
½ tsp. kosher salt
½ tsp. baking soda
½ tsp. baking powder
¾ cup plus ⅓ cup dark brown sugar, divided
¼ cup buttermilk
1 egg
½ tsp. Kowalski's Organic Madagascar Vanilla Extract
½ cup canola oil
1 cup freshly grated Minnesota Grown zucchini
⅓ cup miniature semisweet chocolate chips
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Directions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine flour, cocoa, cinnamon, salt, soda and baking powder; whisk until well blended.
  3. Stir ¾ cup brown sugar into flour mixture.
  4. In a medium mixing bowl, combine buttermilk, egg, vanilla and oil; whisk until combined thoroughly.
  5. Stir zucchini into buttermilk mixture.
  6. Stir wet ingredients into dry ingredients just until combined.
  7. Lightly spray a 9" round cake pan with cooking spray; line bottom only with parchment paper. Pour batter into cake pan; sprinkle brown sugar and chocolate chips over batter.
  8. Bake in preheated oven until a toothpick inserted in the center comes out clean (35-40 min.).
  9. Remove cake from oven; cool in the pan on a wire rack for 30 min.
  10. Remove cake from pan; let cake cool completely.