Name: Cinnamon and Orange-Spiced Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 standard (10-inch diameter) bundt cake, or about 16 servings
Ingredients: 3 medium (600-700 g) zucchini, peeled and chopped; Butter, to grease the pan; 1⅓ cups (170 g) all-purpose flour; 1⅓ cups (170 g) whole wheat flour; ⅔ cup (80 g) natural unsweetened cocoa powder (not Dutch-processed); 1 teaspoon fine salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 cinnamon-orange black tea bags, opened (I used my favorite, Harney & Sons Hot Cinnamon Spice); 1¾ cups (350 g) sugar; 2 large eggs; ⅔ cup (160 ml) canola oil; 1 tablespoon blackstrap molasses; 1 tablespoon pure vanilla extract; Powdered sugar, for garnish (optional)