CHOCOLATE ZUCCHINI COFFEECAKE WITH CHOCOLATE CRUMB

INGREDIENTS:

Chocolate Crumb

1. 2/3 cup All-Purpose Flour Or Whole Wheat Pastry Flour
2. 1/3 cup All Natural Unsweetened Cocoa Powder
3. 1 cup Granulated Sugar
4. 1/4 teaspoon Sea Salt
5. 1/2 cup Cold Butter, Cubed

Chocolate Zucchini Cake

1. 2/3 cup Butter, Room Temperature Plus Additional For Pan
2. 1 1/2 cups Brown Sugar
3. 2 whole Eggs
4. 2/3 cup All Natural Unsweetened Cocoa Powder
5. 2 teaspoon Baking Soda
6. 1/2 teaspoon Sea Salt
7. 1 1/2 teaspoons Pure Vanilla Extract
8. 2 1/2 cups All-Purpose or Whole Wheat Pastry Flour
9. 2/3 cup Strong Hot Coffee
10. 1 1/2 teaspoons Apple Cider Vinegar
11. 3 cups Shredded Zucchini

INSTRUCTIONS

Preheat oven to 350 degrees.
Butter a 9"x13" pan and line with parchment paper. Butter parchment paper and set aside.

Chocolate Crumb Topping

1. In a mixer combine flour, cocoa powder, sugar, and sea salt, until well blended. 
2. Add butter and mix until well blended and crumbly. Move to a small bowl, and set aside.

Chocolate Zucchini Cake

1. Cream butter and brown sugar in mixer, until light and fluffy.
2. Add eggs one at a time blending well between each addition.
3. Mix in cocoa powder, baking soda, sea salt, and vanilla, until well combined.
4. Add flour, coffee, apple cider vinegar, and zucchini. Mix until combined.
5. Spread chocolate zucchini batter evenly over prepared pan. Press chocolate crumb mixture between fingers while distributing evenly over the top of cake.
6. Bake cake for 40-50 minutes until a toothpick inserted into the center of cake comes out clean.
7. Allow cake to cool before serving.

For more detail serenabakessimplyfromscratch

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