Zucchini Chocolate Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 cup salted butter, softened
• 1 cup packed golden brown sugar
• 3 eggs
• 1 tsp vanilla
• 2 cups shredded zucchini
• 1 cup chocolate chips
• 1/2 cup all-purpose flour
• 1/2 cup toasted natural almonds, chopped

Directions

1. Preheat oven to 350°F. Grease and Flour a 10 cup Bundt pan.
2. Combine 2 cups flour, baking soda, cinnamon, baking powder, ginger and salt; set aside.
3. Using medium speed of an electric mixer, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
4. Using low speed, add flour mixture to butter mixture, beating just until combined.
5. Combine, zucchini, chocolate chips, 1/2 cup all-purpose flour and almonds in a bowl; add to batter, stirring just until blended.
6. Spoon batter into prepared Bundt pan.
7. Bake until a cake tester inserted in centre comes out clean, about 45 - 50 minutes.
8. Cool cake in pan on a rack for 10 minutes. Invert onto rack and cool completely.