Chocolate Zucchini Cake Recipe

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Ingredients

2 to 3 cups grated zucchini

7 tbsp unsweetened cocoa powder

2 tbsp unsalted butter, softened

3 eggs, room temperature

2 cups sugar

1½ cups unsweetened applesauce

1 tbsp vanilla extract

1½ cups all purpose flour

½ c wheat flour (can use all AP flour)

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 cup semi-sweet mini chocolate chips

Chocolate Glaze

¾ cup semisweet chocolate chips

3 tbsp butter

1 tbsp light corn syrup

¼ tsp vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease and flour your bundt pan. Set aside. (Instead of flour, use cocoa powder if you have it!)
  3. Place grated zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
  4. Combine sugar, eggs, applesauce, butter, and vanilla in a large bowl.
  5. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and cocoa powder.
  6. Remove two tablespoons of the flour mixture and toss chocolate chips with it. This will keep the chocolate chips from sinking to the bottom of the cake while baking.
  7. Add the flour mixture to the batter and stir just until all ingredients are combined.
  8. Add the zucchini and chocolate chips and stir until combined.
  9. Pour the batter into the prepared bundt pan.
  10. Bake the cake for 60 to 70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.

Chocolate Glaze

  1. Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake.
  2. Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
  3. Stir in vanilla extract.
  4. Drizzle over the top of the cooled cake. Enjoy!

Original recipe visit: Chocolate Zucchini Cake @ momontimeout.com

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