This recipe (from Zoe Bakes) appeared in Zukezilla (Part 1) on 12 Aug 2012
2 cups (10 ounces) unbleached all–purpose flour; scoop and sweep
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, room temperature
1 cup brown sugar, well packed
3/4 cup sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
2 cups grated unpeeled zucchini, tightly packed
4 ounces semisweet or bittersweet chocolate, melted and cooled to room temperature
Confectioners’ sugar for the top of the cake
Preheat oven to 350°F.
Grease and flour a 10–inch Bundt pan; set aside.
Cut the tops and bottoms of the zucchini off, and then cut into quarters. Remove the seeds if they are large and at all tough. Use a box grater (or the grater attachment for a food processor) and grate the zucchini.
Sift together the flour, soda, salt and cocoa powder; set aside.
In a stand mixer, cream together the butter, brown sugar and sugar using the paddle attachment (until it is light and fluffy). Slowly add the oil until it is evenly distributed. Add the eggs one at a time, mixing well after each. Beat in the vanilla extract.
Add the dry ingredients, alternating with the yogurt in 3 additions each.
Remove from the mixer and stir in the grated zucchini until it is evenly distributed.
Stir in the melted/cooled chocolate. Pour batter into the prepared pan.
Bake in the middle of the oven for about one hour or until a tester comes out clean. Allow to cool in the pan until nearly room temperature (you should be able to comfortably handle it).
Dust with confectioners’ sugar and serve with fresh whipped cream or ice cream.
WI wine recommendation: The rule of thumb when pairing wine with dessert is to choose wine with a slightly sweeter character than the dessert. Since this dessert isn’t too sweet (but intensely chocolate), we enjoyed some extra–dry sparkling wine with it. A sparkling Moscato or a Tawny Port would have been good alternative choices.