This is my sister Beah’s zucchini cake recipe, and it’s the best. She gave the recipe to me once, years ago, but of course like the moronic little sister that I am, I lost it. She was nice enough to offer me a new copy, though, so I was able to whip this up just in time for her birthday.
We also carefully planned and then ran away from home together, to live under the neighbor’s willow tree, because it was always dry under there. Beah was the one who taught me how to write my name, and broke the news that Santa wasn't real, and hid in the bathroom with me when our new little siblings cried too loud and freaked us out.
When I had to stay in the hospital when I was 3 or 4 years old, my parents (one at the hospital with me, one at home with the other kids) put Beah and I on the phone with one another, and all we did was sob and wail out each others’ name every once in awhile. For us, it was no picnic to be away from our sister.
2 1/2 c. all-purpose flour plus additional for dusting
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter, softened
1 c. packed light brown sugar
1 tsp. vanilla
3 large eggs at room temperature
2 c. coarsely grated zucchini (8 oz)
1 c. semisweet chocolate chips
1/2 c. walnuts, toasted and chopped
Preheat oven to 350 F. Butter bundt pan well and dust with some flour, knocking out excess.
Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.