Chocolate Zucchini Bundt Cake (#2222)

Serves
Ready
16
1.2
Hours
Prep
Cook
15
Minutes
1
Hours
Categories
Cakes Desserts
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Ingredients

  • 2 cups Sugar
  • 3/4 cup Vegetable Oil
  • 3 large Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Zucchini shredded
  • 1/2 cup Milk
  • 2 1/2 cups All-Purpose Flour
  • 1/2 cup Cocoa Powder plus more for flouring the pan
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 cup Chocolate Chips (Semi-Sweet) optional, you may need to reduce sugar a bit if add chocolate chips

Directions

  1. Preheat oven to 350° f (180° c).
  2. Well butter and flour a bundt cake pan with cocoa powder.
  3. In a large bowl, whisk together sugar, oil, eggs, vanilla and zucchini until well combined.
  4. In another bowl, mix together dry ingredients.
  5. Add flour mixture alternately to zucchini mix with milk.
  6. Fold in chocolate chips if using.
  7. Pour batter evenly in prepared bundt pan, smooth top with a rubber spatular.
  8. Bake for 50 to 60 minutes until a wooden skewer inserted into center comes out almost clean.
  9. Let stand in pan for 10 minutes before removing from pan.
  10. Remove from pan onto wire rack, and let cool completely.
  11. Cut into slices and serve.
  12. Note: After cake is cut into slices, store the slices in an air-tight container, they can last for at least a week in the refrigerator or for up to at least one month in the freezer.
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