This recipe is from Gourmet August 2002. It was so moist and delicious. I love cakes with vegetables.
2-1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 cup light brown sugar
1 tsp vanilla
3 large eggs at room temperature
2 cups coarsely grated zucchini
1-1/2 cups semisweet chocolate chunks
1/2 cup walnuts, toasted and chopped (I omitted)
1 cup sweetened coconut
3/4 cup confectioners sugar
1-2 tbsp heavy cream
Preheat the oven to 350 degrees and prepare a 3 quart bundt pan by spraying thoroughly with PAM cooking spray.
Stir together the flour, baking soda, baking powder and salt in a medium sized bowl. Beat together the butter and brown sugar in a large bowl of an electric mixer at high speed until fluffy. Then beat in vanilla.
Reduce speed to medium and add the eggs 1 at a time beating after each addition. Scrape down the sides of the bowl frequently. Beat mixture until smooth and fluffy.
Add all but 1/2 cup of flour mixture to bowl and mix at low until just combined. Toss zucchini, chocolate chunks and flour.
Mix batter with rubber spatula. Batter will be thick.
Spoon batter into bundt pan smoothing the top. Bake in middle of the oven about 45 to 50 minutes.
Rotate the pan halfway through baking.
Take the batter out of the oven when the sides begin to pull away from the pan and a toothpick tester comes out clean.
Cool the cake in pan on a rack for 30 minutes then run a knife around the edges of pan and the inside of the pan too. Turn upside down onto plate. Cool completely before glazing.
Prepare the glaze by mixing the confectioners sugar and heavy cream. Mix until the mixture is the consistency that will make drizzling over the cake possible. Drizzle and immediately sprinkle coconut everywhere the glaze is.
This is linked to Weekend Potluck