Chocolate Chip Zucchini Cake

Ingredients

• 4 cups sifted flour
• 1 cup unsweetened cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 cups sugar (brown or white)
• 1 cup soft butter or oil
• 2 tsp. vanilla extract
• 2 Tablespoons strong coffee cooled OR 2 tsp. instant coffee granules
• 6 eggs
• 4 cups grated zucchini unpeeled and seeded. About 3 medium or 1 gigantic squash.
• 2 cups chocolate chips or chopped semi-sweet chocolate. We like Giardelli dark chips.

Instructions

If using a glass baking dish, reduce heat by 25 degrees.

Preheat oven to 350°
Grease a 13" x 9" baking pan and dust with cocoa powder.
Mix dry ingredients together in a medium size bowl.
Cream sugar and butter (or oil) until fluffy. Add vanilla, coffee and eggs separately, beating well after each to create egg batter.
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In a separate bowl, mix together grated zucchini, chocolate chips and 1/3 of the flour mixture. Keep zucchini strands from clumping and coat well.

Add remaining flour mixture into the egg batter and mix just until combined. Batter will be thick.

Fold zucchini mixture into batter and blend gently with large spoon or spatula just until combined. Don't over mix, don't beat.

Pour into cake pan.

Bake 40 to 50 minutes until knife inserted into center comes out clean.

Cool pan on baking rack for 10 minutes, then run knife around outer edges.

Cool to warm or room temperature; cut into squares and serve with a dusting of confectionery sugar or dollop of whipped cream.