Chocolate & Zucchini Cake

• 2 cups all-purpose flour
• 12 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 12 teaspoon baking powder
• 12 teaspoon salt
• 1 cup light brown sugar, scant
• 12 cup unsalted butter
• 1 teaspoon vanilla extract
• 2 tablespoons brewed coffee, strong and cooled
• 3 large eggs
• 2 cups zucchini, unpeeled and grated
• 1 cup bittersweet chocolate chips (I use Ghirardelli brand)
• 1 tablespoon powdered sugar (optional)

1. Preheat oven to 350 degrees F. Grease a 10-inch round springform pan (or an 8-9" cake pan lined with parchment paper and greased).
2. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Set aside.
4. In the bowl of a mixer, beat sugar and butter until fluffy.
5. Add the vanilla, coffee, and eggs, mixing well between each addition.
6. Set aside.
7. In a large mixing bowl, combine the zucchini, chocolate chips, and about one-third of the flour-cocoa mixture, making sure the zucchini strands are well coated and not too clumpy.
8. Set aside.
9. Add the remaining two-thirds of the flour-cocoa mixture into the egg batter.
10. Mix until just combined; a thick batter will result.
11. Fold the zucchini-chocolate chip-flour mixture into the egg batter mixture and blend with a spatula without over-mixing.
12. Pour into the prepared cake pan and level the surface.
13. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean.
14. Transfer onto a rack to cool for 10 minutes.
15. Run a knife around the pan to loosen, and unclasp the sides of the pan (or carefully pull the cake out of the parchment paper).
16. Serve slightly warm or at room temperature, dusted with powdered sugar, if desired.

flour, cocoa, baking soda, baking powder, salt, light brown sugar, unsalted butter, vanilla, coffee, eggs, zucchini, bittersweet chocolate chips, powdered sugar

Taken from www.food.com/recipe/chocolate-zucchini-cake-433217 (may not work)