Chocolate Zucchini Coffee Cake With Chocolate Crumb

When the bumper crop of summer zucchini is overflowing a favorite Zucchini Cake recipe is this moist Chocolate Zucchini Coffee Cake with a buttery chocolate crumb topping. This cake sneaks in 3 cups of shredded zucchini but you would never know unless someone told you. A great way to eat more veggies.

I couldn't think of a better way to bring the family back to the dinner table then this Chocolate Zucchini Coffee Cake With Chocolate Crumb it's definitely one of my favorite uses for squash because it's filled with zucchini and lots of chocolaty goodness.

Shhh...Don't tell I ate a slice for breakfast and think it's perfect for brunch or dessert and loved every bite.

It's perfectly chocolaty and super moist with a crunchy chocolate crumb.

You have to make Chocolate Zucchini Coffee Cake with Chocolate Crumb sooner then later.

It's sooooo good! 

To make the chocolate crumb combine in a mixer: 

• 2/3 cup All-Purpose or Whole Wheat Pastry Flour
• 1/3 cup Cocoa Powder
• 1 cup Granulated Sugar
• 1/4 teaspoon Salt

Mix on low until well combined.

Add 1/2 cup Cubed Butter in small pieces.

Mix until well combined and crumbly.

Move to a small bowl and set aside.

Cream 2/3 cup Butter and 1 1/2 cup Brown Sugar until light and fluffy.

Add 2 whole Eggs 1 at a time until well incorporated.

Mix in until throughly combined:

• 2/3 cup Natural Unsweetened Cocoa Powder
• 2 teaspoons Baking Soda
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Vanilla 

Add:

• 2 1/2 cups All-Purpose or Whole Wheat Pastry Flour
• 2/3 cup Strong Coffee
• 1 1/2 teaspoons Apple Cider Vinegar
• 3 cups Shredded Zucchini

Mix batter until well combined.

Butter a 9"x13" pan and line with parchment paper and butter parchment paper.

Pour chocolate zucchini cake into pan and spread evenly.

Press chocolate crumb mixture between fingers and distribute evenly over the top of the cake.

Bake in a 350 degree oven for 40-50 minutes until a toothpick inserted into the center of cake comes out clean.

Allow cake to cool completely in pan before slicing.

I think Chocolate Zucchini Coffee Cake with Chocolate Crumb is the perfect treat for Breakfast, Brunch or Dessert and a great use for all the extra zucchini from the garden.

Other favorite recipes to use up a bumper crop of Zucchini are:

• Double Chocolate Zucchini Bread
• Zucchini Carrot Pineapple Cake
• Zucchini Cheddar Cheese Herb Beer Bread
• Lemon Zucchini Bread

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Dessert, Brunch

American

Yield: 16

Author: Serena Bakes Simply From Scratch

Chocolate Zucchini Coffee Cake with Chocolate Crumb

A favorite Zucchini Cake recipe is this moist Chocolate Zucchini Coffee Cake with a butter chocolate crumb topping. This cake sneaks in 3 cups of shredded zucchini.

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

Ingredients

Chocolate Crumb Topping

• 2/3 cup All-Purpose Flour Or Whole Wheat Pastry Flour
• 1/3 cup All Natural Unsweetened Cocoa Powder
• 1 cup Granulated Sugar
• 1/4 teaspoon Sea Salt
• 1/2 cup Cold Butter, Cubed

Chocolate Zucchini Cake

• 2/3 cup Butter, Room Temperature Plus Additional For Pan
• 1 1/2 cups Brown Sugar
• 2 whole Eggs
• 2/3 cup All Natural Unsweetened Cocoa Powder
• 2 teaspoon Baking Soda
• 1/2 teaspoon Sea Salt
• 1 1/2 teaspoons Pure Vanilla Extract
• 2 1/2 cups All-Purpose or Whole Wheat Pastry Flour
• 2/3 cup Strong Hot Coffee
• 1 1/2 teaspoons Apple Cider Vinegar
• 3 cups Shredded Zucchini

Instructions

Chocolate Zucchini Coffee Cake

1. Preheat oven to 350 degrees.
2. Butter a 9"x13" pan and line with parchment paper. Butter parchment paper and set aside.

Chocolate Crumb Topping

1. In a mixer combine flour, cocoa powder, sugar, and sea salt, until well blended. Add butter and mix until well blended and crumbly.
2. Move to a small bowl, and set aside.

Chocolate Zucchini Cake

1. Cream butter and brown sugar in mixer, until light and fluffy.
2. Add eggs one at a time blending well between each addition.
3. Mix in cocoa powder, baking soda, sea salt, and vanilla, until well combined.
4. Add flour, coffee, apple cider vinegar, and zucchini. Mix until combined.
5. Spread chocolate zucchini batter evenly over prepared pan. Press chocolate crumb mixture between fingers while distributing evenly over the top of cake.
6. Bake cake for 40-50 minutes until a toothpick inserted into the center of cake comes out clean.
7. Allow cake to cool before serving.

Nutrition Facts

Calories

351

Fat

15 g

Sat. Fat

9 g

Carbs

54 g

Fiber

5 g

Net carbs

49 g

Sugar

33 g

Protein

5 g

Sodium

370 mg

Cholesterol

56 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2014/09/chocolate-zucchini-coffeecake-with.html

©2014 Serena Bakes Simply From Scratch

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