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“Here is my favorite version of this popular cake. The recipe originated with the North Carolina Department of Agriculture and Consumer Services, and I reproduced their directions (you need to read carefully and follow their directions - I had poor results the first time I made this cake, due to misreading). Note: You will not taste the coffee in this recipe; it only deepens the chocolate flavor.”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F. Grease a 10-inch round springform pan (or an 8-9" cake pan lined with parchment paper and greased).
  2. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, beat sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition. Set aside.
  4. In a large mixing bowl, combine the zucchini, chocolate chips, and about one-third of the flour-cocoa mixture, making sure the zucchini strands are well coated and not too clumpy. Set aside.
  5. Add the remaining two-thirds of the flour-cocoa mixture into the egg batter. Mix until just combined; a thick batter will result.
  6. Fold the zucchini-chocolate chip-flour mixture into the egg batter mixture and blend with a spatula without over-mixing. Pour into the prepared cake pan and level the surface.
  7. Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes. Run a knife around the pan to loosen, and unclasp the sides of the pan (or carefully pull the cake out of the parchment paper).
  8. Serve slightly warm or at room temperature, dusted with powdered sugar, if desired.

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