Ingredients

Makes 8 to 10 servings

　　2 1/2 cups all-purpose flour plus additional for dusting

　　1 teaspoon baking soda

　　1/2 teaspoon baking powder

　　1/2 teaspoon salt

　　2 sticks (1 cup) unsalted butter, softened

　　1 cup packed light brown sugar

　　1 teaspoon vanilla

　　3 large eggs at room temperature

　　2 cups coarsely grated zucchini (8 ounces)

　　1 cup semisweet chocolate chips

　　1/2 cup walnuts, toasted and chopped

　　a 3-quart bundt or fleur-de-lis pan

　　

Step 1

Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess.

　　

Step 2

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.

　　

Step 3

Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.

　　

Step 4

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).

　　

Step 5

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.

　　

Step 6

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.