Thursday, July 14, 2011

Chocolate Zucchini Bundt Cake

I was overloaded with zucchini the other day, but since my husband doesn't like zucchini, I told him I'd only use it in sweet dishes.  No more savory zucchini recipes for me.  (Well, at least for the next week or so.)  One thing my husband does like, however, is chocolate.  And I knew he wouldn't complain about this one.  This cake is so moist and delightfully chocolatey, he would never have guessed there was zucchini it in.  That is, if he hadn't grated it up for me.

Chocolate Zucchini Bundt Cake
(adapted from Simply Recipes)
Printable Recipe
Makes 10-12 servings


2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups shredded zucchini
1/2 cup milk
1 cup chocolate chips

2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla

1)  Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2) With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, and zucchini.
3) Alternately stir the dry ingredients and the milk into the zucchini mixture, including the chocolate chips with the last addition.
4) Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake at 350 degrees for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5) While cake is cooling, mix together powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.  Drizzle glaze over cake.  Enjoy!

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