Thanks to a bountiful harvest from my mother-in-law and our CSA share, we’ve got a lot of zucchini in the house right now. We’ve grilled it, sautéed it, and preserved it, but so far the most appreciated (and devoured) method I’ve used for dispatching this year’s zucchini has been in a rich, chocolate-y, moist bundt cake (go figure).
Those who know me know I love a good bundt cake. This cake recipe has all the hallmarks of a great bundt. It’s easy to prepare, easy to dislodge from the pan, looks beautiful once flipped, and it’s easy to slice. That neighbor or colleague who gifted you with all that zucchini will be pleased when you present a slice of this cake in return.
Killer Chocolate Zucchini Bundt Cake
3 Cups Shredded Zucchini
2 Cup All Purpose Flour
1 Cup Unsweetened Cocoa
2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Dash of Salt
1 Teaspoon Ground Cinnamon
1 Cup Canola Oil
1 Cup Sugar
1 Cup packed Brown Sugar
4 Eggs
2 Teaspoon Vanilla Extract
1 package Dark Chocolate Chips
Preheat oven to 350 degrees. In a mixer, combine your oil, sugars, and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda, and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Set aside ¼ cup of chips, and mix the rest into the batter. Grease a bundt pan and sprinkle ¼ cup chocolate chips on the bottom of the pan. Scrape your batter into bundt pan over the chips (do not stir). Bake at 350 degrees for 50-65 minutes, or until done.
