Chocolate, Moist, Easy to make, Tasty, Fun to share! All these traits describe this Chocolate Zucchini Bundt Cake. And with zucchini in season around here, and in abundance, it's a fun way to utilize some of the harvest.
Chocolate Zucchini Bundt Cake
3 c. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 c. sugar
3 oz. unsweetened chocolate, melted
1-1/2 c. oil
3 c. grated zucchini
1/2 c. pecans
1/2 c. (heaping) mini chocolate chips
confectioner's sugar glaze
Preheat oven to 350 degrees. Combine first four ingredients together and set aside. In a large mixing bowl, beat eggs. Gradually add sugar. Add chocolate, and then oil. Mix in dry ingredients, and blend well. Fold in zucchini, pecans and chocolate chips. pour mixture into greased and floured bundt pan. Bake for 70 - 75 minutes, or until cake tests done. Cool in pan, on wire rack, for 15 minutes. Remove from pan. Sprinkle with confectioner's sugar, or frost with icing glaze.
3 c. flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 c. sugar
3 oz. unsweetened chocolate, melted
1-1/2 c. oil
3 c. grated zucchini
1/2 c. pecans
1/2 c. (heaping) mini chocolate chips
confectioner's sugar glaze
Preheat oven to 350 degrees. Combine first four ingredients together and set aside. In a large mixing bowl, beat eggs. Gradually add sugar. Add chocolate, and then oil. Mix in dry ingredients, and blend well. Fold in zucchini, pecans and chocolate chips. pour mixture into greased and floured bundt pan. Bake for 70 - 75 minutes, or until cake tests done. Cool in pan, on wire rack, for 15 minutes. Remove from pan. Sprinkle with confectioner's sugar, or frost with icing glaze.
Yummy,
ReplyDeleteGood job Nancy - last year I was on a zucchini roll but haven't remembered this year. This looks wonderful - you are such an outstanding pastry chef.
ReplyDeleteWith the chocolate chips, pecans and zucchini, this must really taste out of this world good!!
ReplyDeleteI will have to remember this as our zucchini is just beginning to produce. This would be a tasty break from stir fry.
ReplyDeleteNancy: I just saw this recipe:
ReplyDeletehttp://realmomkitchen.com/7878/carrot-and-zucchini-bars-with-lemon-cream-cheese-frosting/
When I was a kid, we had this at church potlucks, in big giant sheet cakes!
ReplyDeleteLooks absolutely delicious, Nancy. Thanks for sharing the recipe. I'm going to try it.
ReplyDeleteDo you people have a facebook fan page? I searched for one on facebook or twitter but could not discover one, I'd really like to become a fan!
ReplyDeleteI've always wanted to try one of these out...maybe will this weekend, looks yummy!
ReplyDelete