Chocolate Zucchini Bundt Cake

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When all else fails in my garden, I can count on my zucchini plant to stick with me. I only plant one little plant each year and it never ceases to surprise me the way it grows into a giant zucchini producing machine by the end of the summer. I grate zucchini and keep it in a sealed container in my refrigerator to add to everything from scrambled eggs to pasta dishes to loaves of zucchini bread or cake. I make loaves and loaves of zucchini-based goodies all summer long, storing the extras in the freezer for a little taste of summer all winter long.

If you don’t happen to have a zucchini plant growing in your yard, just ask around, I’m sure someone in your life is looking to unload a few vegetables. If not, the fruit stands around town have them three for a dollar and just about as cheap at the grocery store.

This bundt cake is super simple and quick to put together. My 4-year-old daughter was my special helper in the kitchen this week and she loved doing everything from measuring the sugar to grating the zucchini. My 7-year-old and 8-year-old sons were all too happy to taste test our little project and gave a whole-hearted two thumbs up.

I ended up making this cake a couple different times to get it just how I liked it and for one batch I added an 1/8 teaspoon of ground cloves. I didn’t include it for the official recipe because I wanted a summery light cake but adding the cloves gave the cake a hint of spicy warmth and something I’ll add once fall comes around.

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Chocolate Zucchini Bundt Cake

  • 3 room temperature eggs
  • 1 cup canola or coconut oil
  • 2 cups brown sugar
  • 3 cups shredded zucchini
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • 4 ounces bittersweet chocolate chips (about ½ a bag)
  • 3 ounces bittersweet chocolate, melted

Preheat oven to 350 degrees. Butter and flour a bundt cake pan or two loaf pans. Set aside. Using a mixer, beat eggs and oil for 2-3 minutes until creamy. Add in sugar and continue to mix until well-combined, about 2 more minutes. Mix in zucchini and vanilla. In a separate bowl, using a wood spoon, stir together flour, cocoa powder, salt, baking soda, baking powder and cinnamon. With the mixer on low, slowly mix the dry ingredients into wet ingredients until just combined. Using a wood spoon, stir in chocolate chips. Pour the batter into the prepared pan and bake for about an hour or until a toothpick stuck in the center of the cake comes out clean. Remove cake from oven and allow to cool in the pan for 20-30 minutes. Flip the cake out of the pan onto a cake platter. In a small bowl, melt the remaining chocolate chips in a microwave, heating for 30 seconds at a time, stirring well before putting back into the microwave for another 30 seconds (this shouldn’t take more than 1 full-minute, but it’s important to stir the chocolate every 30 seconds). When the chocolate is completely melted, use a spoon to drizzle over the cake. Serve with vanilla ice cream or fresh whipped cream.

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