Print

Chocolate Zucchini Bundt Cake


  • Author: Meagan

Description

On Wednesday while I was making the Zucchini-Bacon-Macaroni Pie I also made the marinade for Thursday’s Sake Pork Tenderloin which we had with a mini Greek salad and new potatoes with lots of butter (as requested by the girls).  And I can’t seem to get enough pie so I also happened to whip up a Strawberry Rhubarb Pie on Thursday morning and then found myself buying enough peaches at the market (where we had to go for the potatoes) for perhaps another peach dessert this weekend…we’ll see.

Friday was leftovers, Saturday we were all invited to our friend’s 10th Anniversary celebration so by Sunday (today), I definitely felt like cooking.  This cake was for lunch, borrowed from Cake Keeper Cakes by Lauren Chattman, and we’re having Chicken Pot Pie for dinner which I’ll have to post tomorrow – I didn’t realize it wasn’t up yet!


Scale

Ingredients

Chocolate Zucchini Bundt Cake

1/2 c. sour cream AND 3 eggs AND 2 t. vanilla

2 1/2 c. flour AND 1/2 c. cocoa

2 1/2 t. baking powder AND 1 1/2 t. baking soda

1 t. salt AND 2 t. instant espresso powder (I used instant coffee)

3/4 c. butter, softened

1 c. EACH sugar AND packed brown sugar

2 c. grated zucchini

1 c. EACH sliced almonds AND chocolate chips


Instructions

Preheat your oven to 350 and grease your bundt pan.  In a small bowl whisk together the sour cream, eggs and vanilla and in a medium bowl mix together the flour, cocoa, baking powder, baking soda, salt and espresso powder.

Using your electric mixer, combine the butter and both sugars and beat for about 3 minutes until the mixture is fluffy, scraping down the sides of the bowl as needed.

Add in one third of the flour mixture and mix well, and then half of the sour cream mixture and mix well, scraping down the sides of the bowl in between additions.  Continue with the flour mixture, then sour cream mixture and finish with the last of the flour mixture.

Make sure it’s all well combined and then stir in the zucchini by hand, followed by the almonds and chocolate chips.  Scrape the batter into your bundt pan and smooth out the top and then bake for about 50 minutes until a toothpick comes out clean.  Allow the cake to cool in the pan for about 10 minutes before turning it out onto a platter.

We had this warm with lunch and it was awfully good…


  • Category: Cakes, Zucchini, Bundt
Meagan

Meagan

From Meagan's Kitchen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.