Zutaten für Chocolate Chip Zucchini Cake
- All Purpose Flour
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups (200g) grated zucchini
- Semi Sweet Chocolate Chips
- 1/2 cup (60g) chopped walnuts
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Zubereitung von Chocolate Chip Zucchini Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups (300g) packed light brown sugar using an electric mixer on high speed until light and fluffy (about 3 minutes). Beat in 1 teaspoon vanilla extract.
- Reduce mixer speed to medium. Add 4 large eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Beat until smooth and fluffy (about 2 minutes more).
- Reduce mixer speed to low. Gradually add the dry ingredients (all but 1/2 cup), mixing until just combined.
- In a small bowl, toss 2 cups (200g) grated zucchini, 1 cup (170g) semi-sweet chocolate chips, and 1/2 cup (60g) chopped walnuts with the remaining 1/2 cup of dry ingredients. Gently fold this mixture into the batter using a rubber spatula.
- Spoon the batter into the prepared bundt pan and smooth the top.
- Bake in the middle of the oven for 45-50 minutes, rotating the pan halfway through, until a wooden skewer inserted into the center comes out clean and the edges begin to pull away from the pan.
- Let the cake cool in the pan on a wire rack for 30 minutes. Run a thin knife around the outer and inner edges of the cake to loosen it.
- Invert the cake onto the wire rack and let it cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
104g
Fat
64g
Carbs
16g
