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Zucchini Chocolate Chip Coffee Cake

Contributed By: BnBFinder | See all of BnBFinder's recipes
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
Zucchini Chocolate Chip Coffee Cake from Inn at Ormsby HIll in Manchester in Manchester, VT; a BnBFinder listed inn.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 sticks unsalted butter
1 cup packed light brown sugar
1 teaspoon vanilla
3 large eggs, room temperature
2 cups grated zucchini
1 cup semisweet chocolate chips
3/4 cup coarsely chopped toasted walnuts
Preheat oven to 350 degrees.

Grease well and dust with flour a bundt pan.

In a bowl, sift together 2 1/4 cups flour, baking soda, baking powder, salt and cinnamon.

In another bowl with an electric mixer, beat together butter and brown sugar at high speed until pale and fluffy, about 3 minutes.

Beat in vanilla.

Reduce speed to medium and add eggs one at a time, beating well and scraping down sides of bowl.

Beat until fluffy. Reduce speed to low and add flour mixture, mixing until just combined.

Toss zucchini, chocolate chips and walnuts with remaining 1/2 cup flour and then add to batter.

Mix on low speed until all ingredients are combined.

Spoon batter into greased bundt pan, smoothing top.

Bake in middle of oven, rotating pan halfway through baking, until tester comes out clean, about 50 to 60 minutes.

Cool cake in pan on a rack for 45 minutes.

Invert rack over pan and invert cake onto rack.

Cool completely.

Date Added: 03/18/2010
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Debbie, MT Reviewed: 10/07/2011
Excellent Zucchini Cake
This cake was excellent in flavor and moisture. Very good! Didn't taste as if Zucchini was ever in it, very
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