Chocolate Zucchini Cake
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
Directions
- Preheat oven to 350°.
- In a large mixing bowl, combine flour, cocoa, cinnamon, salt, soda and baking powder; whisk until well blended.
- Stir ¾ cup brown sugar into flour mixture.
- In a medium mixing bowl, combine buttermilk, egg, vanilla and oil; whisk until combined thoroughly.
- Stir zucchini into buttermilk mixture.
- Stir wet ingredients into dry ingredients just until combined.
- 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.
- Bake in preheated oven until a toothpick inserted in the center comes out clean (35-40 min.).
- Remove cake from oven; cool in the pan on a wire rack for 30 min.
- Remove cake from pan; let cake cool completely.
