At The Picket Fence with Vanessa Hunt

Where Ideas for your Home Meet Inspiration for your Heart

Have your cake…and your veggies too…Chocolate Zucchini Espresso Cake

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As you may remember, I ended up with an abundant of shredded zucchini this summer. My first use of the zucchini was in these fabulous Zucchini Carrot Cupcakes with Cream Cheese Frosting.
These were such a hit I knew that another dessert was in order! I had seen several chocolate zucchini cakes around blogland and I knew I needed to try one. This one with espresso stood out. I mean, who can pass up the combination of chocolate, coffee and zucchini…cricket. cricket. cricket. No really…it was delicious! I promise! Another great way to sneak some zucchini into your family. I hope you’ll give it a try.
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Chocolate & Zucchini Espresso Cake ~adapted from Edible Vineyard

Ingredients:

1 1/2 sticks unsalted butter, room temperature
1 1/2 c. granulated sugar
2 1/2 c. all-purpose flour
3 eggs
1 T. instant espresso, dissolved in 1 T. hot water
2 t. vanilla
2 c. grated zucchini
1/2 c. sour cream
3/4 c. cocoa powder
2 t. baking powder
1 t. baking soda
1 t. salt
1 c. semisweet chocolate chips
Confectioners’ sugar for dusting


Directions:

Preheat your oven to 350 degrees. Butter and flour a 10-inch Bundt pan.
Gently whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Using your stand mixer or a mixing bowl with a handheld mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, until thoroughly combined.
Add espresso, vanilla, sour cream and zucchini and mix on low until completely combined.
With mixer on low, slowly add in dry ingredients until everything is completely combined, occasionally scraping down sides of bowl with spatula.
Toss chocolate chips with a teaspoon of sugar and stir into the batter with a wooden spoon.
Pour batter in prepared pan and bake for 50-55 minutes, or until a cake tester comes out clean.
Allow cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and allow to cool completely. Once cake is room temperature dust it with confectioner sugar and serve.

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So would you like to come over and have a piece with me?
Thanks for joining me at the picket fence!
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P.S. Updated to add…this morning I woke up to a linking master toilet which came through to my kitchen ceiling. Fun stuff!   I’m a stress eater…think anyone would notice if I ate this whole chocolate cake by myself? 😉


This post is partying at:

House of Hepworths: Hookin Up With HOH
Tidy Mom: I’m Lovin’ It

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Comments

  7. I’d say you could probably live on that cake. It covers three of the very important food groups, veggies,chocolate and coffee. 🙂 Go ahead eat it all. Sorry for your stresses.

    Reply

  11. YUM! This looks simply stunning! I haven’t been to your place in a while, and I’m so proud of you both – everything that you’ve put together! 🙂 YAY!

    Hope all is well with my favorite sister bloggers!

    Reply

  13. I say go for it, after the work of creating such a master piece and then having a leak….equals one giant cake for you. Looks delish. Now this is what I call eating my veggies.
    Hugs,
    Ellen

    Reply

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