Photo by Stephanie Staton |
Ingredients
- 2 cups all-purpose flour
- 1⅓ cups sugar
- 1½ tsp. baking soda
- 2/3 cup cocoa powder
- 1/2 cup melted butter
- 1½ cups hot coffee
- 1 tsp. vanilla extract
- 1 cup grated zucchini
- 1 tsp. cocoa powder (optional garnish)
Preparation
Preheat oven to 350 degrees F.
In large mixing bowl, combine flour, sugar, baking soda and cocoa powder. Add butter, coffee and vanilla and mix well. Add zucchini and mix well.
Pour batter into greased bundt pan, and bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Let cool for 20 minutes before inverting cake onto wire rack to cool completely. Sprinkle with cocoa powder if desired.
Serves 14.
Recipe courtesy Marcia Norman, Moorhead, Minn.
