chocolate zucchini bundt cake
SERVES 6–8
PREP TIME 20 mins, COOK TIME 55 mins
Ingredients:
8 tbsps (1 stick) butter, softened, plus extra for greasing
1⁄4 cup coconut oil
1 cup sugar
1 cup light brown sugar
1⁄2 tsp vanilla extract
2 eggs, at room temperature
2 cups all-purpose flour
2 tsp baking powder
1⁄2 cup cocoa powder
pinch of salt
14oz (400g) zucchini, grated
confectioners’ sugar, for dusting
Method:
1 Preheat the oven to 325ºF (160ºC). Using an electric hand whisk, beat together the butter, oil, sugars, and vanilla extract in a large bowl. Add the eggs, one at a time, whisking well between each addition.
2 Sift together the flour, baking powder, cocoa, and salt into a bowl. Add to the butter mixture, a little at a time, beating in until well combined.
3 Using a rubber spatula, fold the grated zucchini into the batter, stirring well so that it is fully incorporated and well coated.
4 Scoop the batter into a greased 9in (23cm) bundt pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Using a sieve or fine mesh strainer, lightly dust the cake with confectioners’ sugar. Serve warm.
COOK’S TIP
If you don’t have a bundt pan, you can easily make your own with a 10in (25cm) round cake pan and a small dariole mold or ramekin. Grease as usual and fill the mold with baking beans to hold it in place in the middle of the pan. Then pour the batter around it.
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