Aug 27, 2014

Chocolate Zucchini Bundt Cake

Find it on Pinterest

Cook's Note: I went to my favorite local farm stand and bought some Zucchini (thanks Moonfire Orchard!) with the intent of making chocolate zucchini bread. I ran upon this recipe on Pinterest (where else?) and thought I'd make a cake instead and boy am I glad I did! I changed the ingredients only slightly by adding additional chocolate! 

This cake is made with yogurt instead of oil, which makes it light and moist. This is a MUST TRY while zucchinis are in season!

What You Will Need:

2 cups all-purpose flour
1/3 cup unsweetened natural cocoa powder (like Hershey’s)
2 Squares of Baker’s Chocolate (semi-sweet chocolate), melted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/2 cup gently packed light brown sugar
3 large eggs
1/2 cup Greek-style plain low-fat yogurt
1 teaspoon pure vanilla extract
1 cup gently packed, peeled and grated zucchini
1 cup (6 ounces) semisweet chocolate chips
Confectioners’ Sugar for dusting


Preheat oven to 350°F. Spray Bundt pan with non-stick cooking spray like Coconut Oil Non-Stick Cooking Spray.
Sift together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into a bowl. Set aside.
In your stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, and brown sugar on medium speed until light and creamy. Add the melted chocolate squares. Mix in the eggs, one at a time, beating well and scraping down the bowl after each addition. Mix in the greek yogurt and vanilla. On low speed, add the flour mixture and beat until nearly combined. Use a spatula to stir in the zucchini and chocolate chips.

Transfer the batter to the Bundt pan and spread evenly. Bake about 50 minutes or until an inserted toothpick comes out clean. Let cool in the pan on a wire rack for 30 minutes. Let cool completely before releasing the cake from the Bundt pan.

Dust with confectioners’ sugar. 

Thanks to Moonfire Orchard for the yummy Zucchini 

This "Pinspiration" comes from Serious Eats


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