Thursday, August 9, 2012

Chocolate Zucchini Bundt Cake

This is the best, most chocolatey, moist zucchini cake you will bake. So good!

Chocolate Zucchini Bundt Cake
adapted from

2 1/2 cups all purpose flour
2/3 c. unsweetened cocoa
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. cinnamon
1 1/2 cubes butter, softened
2 c. sugar
3 eggs
2 t. vanilla
2 c. shredded zucchini
2/3 c. milk
1 c. semi-sweet chocolate chips

Preheat oven to 350. Spray a bundt pan well with baking spray; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In mixer bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time and mix well. Add vanilla and zucchini; combine. Add the flour mixture alternately with the milk, starting and ending with the flour mixture. (Mix on low and do not over beat.) Add the chocolate chips with the last of the flour mixture. Pour into bundt pan. Bake for 45-50 minutes, or until the top springs back when lightly touched. Cool 10 minutes on a wire rack, then turn the cake out onto a serving plate and cool completely. Frost if desired--but I don't think it needs it.

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