Ingredients<\/strong><\/p>\n115 grams (1\/2 cup) unsalted butter, room temperature or \u00bc cup olive or canola oil plus \u00bc cup unsweetened apple sauce
\n240 grams (2 cups) all-purpose flour or whole-wheat pastry flour
\n60 grams (1\/2 cup) unsweetened\u00a0cocoa powder
\n1 teaspoon\u00a0baking soda
\n1\/2 teaspoon\u00a0baking powder
\n1\/2 teaspoon fine\u00a0sea salt
\n150 grams (3\/4 cup) unrefined blond cane\u00a0sugar
\n1 teaspoon pure\u00a0vanilla\u00a0extract
\n3 tablespoons strong cooled\u00a0coffee\u00a0(optional)
\n3 large\u00a0eggs or 4 egg whites and one large egg
\n350 grams (2 cups) unpeeled grated\u00a0zucchini, from about 1 1\/2 medium zucchini
\n160 grams (5 2\/3 oz) good-quality bittersweet\u00a0chocolate, roughly chopped
\nConfectioner’s sugar\u00a0(optional)<\/p>\n
<\/p>\n
Procedure<\/strong><\/p>\n1.\u00a0Preheat the oven to 180\u00b0C (350\u00b0F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1\/2-inch) square pan.
\n2.\u00a0In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
\n3.\u00a0In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy.
\n4.\u00a0Add the vanilla, coffee, and eggs, mixing well between each addition.
\n5.\u00a0In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
\n6.\u00a0Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.
\n7.\u00a0Fold the zucchini mixture into the batter, and blend with a spatula without overmixing.
\n8.\u00a0Pour into the prepared cake pan, and level the surface.
\n9.\u00a0Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan.
\n10.\u00a0Serve slightly warm or at room temperature. Sprinkle with confectioner’s sugar or a chocolate glaze if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Summer is officially here, which means the farmer\u2019s market is flourishing.\u00a0 Every year I marvel at the bounty of color-yellow & green squash, bright purple eggplants & rosy red tomatoes, just to name a few.\u00a0 My Saturday morning farmers market visits often resemble a kid in a candy store & by mid-week, I realized my […]<\/p>\n","protected":false},"author":4,"featured_media":15204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/13713"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=13713"}],"version-history":[{"count":1,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/13713\/revisions"}],"predecessor-version":[{"id":15239,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/13713\/revisions\/15239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/15204"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=13713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=13713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=13713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}