Chocolate Banana Zucchini Cake

Ingredients

• 0.5 cup butter unsalted at room temperature
• 2 cups flour 
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon baking soda 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon salt 
• 1 cup brown sugar light packed ()
• 1 cup brown sugar light packed ()
• 4 tablespoons granulated sugar white
• 1 teaspoon vanilla extract pure
• 1 teaspoon coffee instant
• 2 large eggs 
• 1 cup zucchini grated unpeeled
• 1 large banana mashed ()
• 1 cup chocolate chips 
• 8 servings sugar (for sprinkling on the top)

Equipment

• food processor
• frying pan
• oven
• knife
• whisk
• mixing bowl
• wire rack
• cake form
• spatula
• springform pan

Directions

1. Pre-heat the oven to 350 degrees F and grease a 10-inch cake or springform pan with oil.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
3. In a food processor, process the sugar and butter until creamy. You can also do this by hand using a sturdy spatula.
4. Add the vanilla essence, coffee granules and eggs mixing well between each addition.
5. Reserve a cup of the flour mixture and add the rest to the egg mixture.
6. Mix until just combined. The batter will be thick.
7. Add the mashed banana and mix. Don't overmix.The batter will be lumpy.
8. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat.
9. Fold into the batter and blend with a spatula- don't overmix.
10. Pour into the prepared cake pan and level the surface with a spatula.
11. Bake for 40-50 min, until a knife inserted in the center comes out clean.
12. Let it cool for 10 min, run a knife around the pan to loosen the cake and take the cake out carefully on the cooling rack.
13. Let it come to room temperature.
14. Sprinkle with confectioner's sugar or glaze with melted chocolate.