Chocolate Zucchini Bundt Cake

Submitted by Lori
Photo courtesy of
Regina

Chocolate Zucchini Cake

Ingredients:

2 ¼ cups all –purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups sugar
½ cup (1 stick) unsalted butter – room temperature
½ cup smooth applesauce (plain or with cinnamon)  [Lori: Regina uses unsweetened]
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 cups grated zucchini
1  6-oz package of chocolate chips (optional)
[Lori: Optional? You must be joking!]

Instructions:

Preheat oven to 325 degrees.

  1. Butter and flour a Bundt pan. Peel zucchini & shred. Squeeze out the moisture and put in a strainer (to drain remaining moisture).  Sprinkle 1 Tablespoon sugar on zucchini, mix thoroughly, macerate until read to use.
  2. Whisk flour, cocoa powder, baking soda, and salt into medium bowl. Cream sugar (less the 1 T) and butter. Blend in applesauce. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.  Mix dry ingredients alternately with sour cream in 3 additions each.  Squeeze as much moisture out of zucchini as possible, mix into batter. Add chocolate chips if desired. Pour batter into prepared pan.
  3. Bake cake until tester inserted into center comes out clean, about 60 – 70 minutes. Release from pan after the cake is cooled enough that the sides are free.

==========

Lori’s sister’s modifications: Use Pam Plus Flour spray for greasing Bundt pans – especially with somewhat sticky cakes like this. Don’t peel the zucchini. Use more chips than called for. Can serve with powdered sugar on top or with whipped cream.  Also delicious served “naked.” (The cake, that is.)  Can store in refrigerator for a full week. (Lori: it won’t be around that long.) Very moist.

Regina’s modifications: Use 72% dark chocolate chips and good quality cocoa

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2 Responses to “Chocolate Zucchini Bundt Cake”

  1. Regina Says:

    I say forget Pam Plus flour – no need. I’ve made this cake at least 2 dozen times and I’ve had no problems greasing with butter (or Smart Balance – a great “greasing” alternative that works like a charm!) and sprinkling with flour (either by hand or with a strainer) and tapping out the excess. Cake comes out every time, but I strongly recommend letting it cool AT LEAST 30 minutes – ideally longer – to remove from the pan.

  2. Judy Says:

    I think eating the cake naked sounds great; just think no powder sugar residue on your shirt or anything!

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