My mom found this recipe in the newspaper and made it for Aya and me to celebrate our wedding anniversary. What a nice gift! This is one of the moistest chocolate cakes I’ve ever had. Very chocolatey but not heavy. The orange zest adds just the right amount of flavor to compliment the chocolate. We loved this cake! Thanks mom!
Orange-Scented Chocolate Zucchini Cake
2 cups sifted unbleached all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup unsweetened cocoa
1 3/4 cups sugar
1/2 cup vegetable oil
2 tsp freshly grated orange zest
1 whole egg, slightly beaten
3 egg whites, slightly beaten
2 cups finely shredded, unpeeled zucchini
1/3 cup buttermilk
1 tsp vanilla (not imitation)
1/2 cup chocolate chips
sifted powder sugar for topping
Preheat oven to 350 degrees. Lightly grease and flower a round 10 inch springform baking pan.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa two times.Â In a large separate bowl, combine the sugar, oil, orange zest, mixing well.Â Add the whole egg and egg whites one at a time,Â mixing well after each addition.Â Stir in the zucchini.Â Combine the buttermilk and vanilla in a separate cup.
Add the dry ingredients to the zucchini mixture, alternating with the buttermilk and vanilla, a third at a time, mixing well after each addition.Â Stir in the chocolate chips until just combined. Pour into the prepared pan and bake 30 – 45 minutes, or until a wooden toothpick inserted in center comes out clean.
Let the cake cool on a wire rack for 20 minutes, then run a knife around the edge of the pan, between the pan and the cake.Â Remove the sides of the pan.Â When cake is completely cool, sprinkle with powdered sugar.
Baking time will vary depending on the moisture of the zucchini.Â If the zucchini seems too wet, slightly pat dry with a paper towel before adding. Definitely sift the dry ingredients twice, it makes a difference. I used milk chocolate chips which were great.