DESSERTS

Chocolate Zucchini Bundt Cake

Name: Chocolate Zucchini Bundt Cake
Prep time: 15 min
Cook time: 1 h 13 min
Total time: 1 h 28 min
Yield: 12 servings
Ingredients: 3 cups all purpose flour; ¾ cup cocoa powder; ¾ teaspoons table salt; 2 teaspoons baking soda; ¾ cup canola oil; 1 ½ cups sugar; 6 tablespoons brown sugar; 4 eggs; 2 teaspoons vanilla; ¾ cup sour cream; 4 cups shredded zucchini; 1 cup mini chocolate chips; 3 tablespoons water; 1 ½ tablespoons coconut oil or butter; 1 ½ tablespoons corn syrup; 1 ½ cups powdered sugar; 3 tablespoons cocoa powder

12 servings

servings

15 minutes

active time

1 hour 28 minutes

total time

Start Cooking

Ingredients

3 cups all purpose flour

¾ cup cocoa powder

¾ teaspoons table salt

2 teaspoons baking soda

¾ cup canola oil

1 ½ cups sugar

6 tablespoons brown sugar

4 eggs

2 teaspoons vanilla

¾ cup sour cream

4 cups shredded zucchini

1 cup mini chocolate chips

3 tablespoons water

1 ½ tablespoons coconut oil or butter

1 ½ tablespoons corn syrup

1 ½ cups powdered sugar

3 tablespoons cocoa powder

Directions

Cake

Preheat oven to 350℉. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.

In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda

In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.

Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.

Pour batter into prepared pan and bake. Timing may vary based on your size and style of bundt pan, your oven, and the moisture content in your zucchini. Mine usually takes 70-75 minutes. Keep an eye on it and check doneness with a skewer- you want to see moist crumbs attached. I would set a timer and watch after about 50 minutes.

Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.

Glaze

Combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake. See notes for a glazing tip.

Nutrition

Serving Size

Calories

564 kcal

Total Fat

23 g

Saturated Fat

6 g

Unsaturated Fat

14 g

Trans Fat

0.1 g

Cholesterol

65 mg

Sodium

369 mg

Total Carbohydrate

87 g

Dietary Fiber

4 g

Total Sugars

58 g

Protein

7 g