Mocha Zucchini Coffee Cake
A surprisingly delicious cake that combines the bold flavors of mocha with the subtle moisture of zucchini.
Ingredients
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Instant coffee or espresso: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Granulated sugar: 1 cup
- Eggs: 2
- Butter softened: ½ cup
- Grated zucchini: 1 ½ cups
- Buttermilk: ¾ cup
- Vanilla extract: 1 teaspoon
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, combine flour, cocoa powder, coffee, baking powder, baking soda, and cinnamon.
- In another bowl, cream sugar and butter. Add eggs, zucchini, buttermilk, and vanilla extract.
- Gradually mix in the dry ingredients until well combined.
Bake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool and Serve:
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 8%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 4%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a dusting of powdered sugar or a drizzle of chocolate syrup for extra decadence.
- The zucchini should be grated finely to blend into the batter smoothly.
- Store leftovers in an airtight container for up to 3 days.