Chocolate Zucchini Bundt Cake
A double chocolate cake full of zucchini!!
Ingredients
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder*
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup milk
- 3 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350º. Grease and flour a Bundt pan (I spray with Baker's Joy or a similar product).
- In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugars with a mixer until fluffy.
- Add eggs, vanilla, and milk to the butter mixture and mix till combined.
- Stir in dry ingredients and mix until well blended. Fold in zucchini and chocolate chips.
- Pour into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes.
- Allow to cool in pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
*Make sure your baking powder is fresh. Baking soda does not expire as quickly as baking powder. If your baking powder isn't active, the cake won't rise properly. If you're unsure, check it by putting a spoonful in a cup of very hot water. It should bubble vigorously if fresh. If it doesn't, replace your supply before making this recipe.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 437Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 558mgCarbohydrates: 65gFiber: 3gSugar: 40gProtein: 7g
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