CHOCOLATE ZUCCHINI BUNDT CAKE
You'd never guess that this rich double Chocolate Zucchini Bundt Cake with chocolate chips is full of shredded zucchini! Adding zucchini to baked goods works all sorts of magic! Just like with zucchini bread, it adds moisture, not to mention a smidgen of nutrition!
Chocolate Zucchini Bundt Cake
Do you have a garden overflowing with fresh zucchini this time of year? Try making this fabulous Chocolate Zucchini Bundt Cake! It’s dark and delicious, but not too sweet!
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Chocolate Zucchini Cake
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September seems like the beginning of fall but the garden is still giving some summer produce. Conundrum! Thankfully, there are plenty of old recipes that provide ways to use up zucchini and I love them! They aren’t all healthy but some of them are just plain good.
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This chocolate cake has no real point to the addition of the zucchini, but it's what we had almost weekly towards the end of summer. A welcome twist is the warm spices added, just giving a hint of fall. It's always moist, has a perfect texture, and to drive home the nostalgia, it’s baked in a Bundt pan, because why not?
INGREDIENTS:
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk or sour milk (2 tsp vinegar with 1/2 cup milk)
- 2 1/2 cups flour
- 4 tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp ground cloves
- 2 cups grated zucchini, seeds removed
- 1/2 cup chocolate chips (miniature variety preferred)
INSTRUCTIONS:
Preheat oven to 350°F.
Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.
Cream together butter, oil, and sugar until light and fluffy, 4 minutes.
Add eggs, one at a time and vanilla, and mix until incorporated.
In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry.
Stir in zucchini and chocolate chips.
Spray large 12 cup Bundt pan with nonstick baking spray and fill with batter. Bake until a skewer inserted in middle comes out clean, 45-60 minutes.
Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
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Chocolate Zucchini Cake
If your garden is like our garden it is bursting with zucchini! Use it up by making this delicious chocolate cake, you won't even know there's zucchini in it!
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The Best Chocolate Zucchini Cake
This Zucchini Cake is so wonderfully chocolate! If you are a chocolate lover this is the perfect cake for you. The chocolate cake is filled with chocolate chips and topped with a fudgy ganache. The zucchini in the cake is tasteless but adds such a beautiful texture to the cake. If you have picky eaters, another great thing about the zucchini cake being chocolate is that you really can't see the zucchini either. This is just an all-around amazing cake that will quickly become a household favorite! Head to my website for the detailed recipe and instructions.
Happy baking! xoxo, Katie