#45 Chocolate Zucchini Bundt Cake

MORE ZUCCHINI. Whoever came up with chocolate-and-zucchini desserts was the craziest, most genius person ever. The concept is super weird to me, but why not stick your vegetables in a cake you know you're going to be eating? May as well try to be healthier, right?

I went to the farmer's market a couple weeks ago planning to get zucchini to make some yummy desserts with it. However, I clearly did not know how far zucchini can go because I've made two desserts already and still have a TON of it left in my fridge. Oops. Guess I'll be making a few more zucchini treats. I loved this one though! Bundt cakes are just so pretty and fancy-looking.

The recipe I got this from actually called for two cups of sugar, but I thought that was way too much. Especially since it already had chocolate chips sprinkled throughout and a chocolate drizzle. So, I experimented a little, took the sugar down to one cup and added some honey to help with the sweetness. It was definitely a success! And, there's applesauce in the recipe to help with the sweetness without adding straight sugar. Next time (there will be a next time probably soon because I seriously have to use this zucchini...) I'll try reducing it just a smidge more and using brown sugar instead of granulated. Fingers crossed!

These chocolate cake slices are dense, rich and sweet. My favorite way to eat this was (not surprisingly) warmed up and with a scoop of ice cream... which completely ruined the whole "trying to be healthy" thing I had going, but I couldn't resist.

Even though the ingredient list looks a little lengthy, there's really nothing you shouldn't already have at home! I love this recipe in particular because you don't even need to dirty a mixer - it can all be mixed together in a bowl with a big spoon. And that's it! It's an easy cleanup, so use up your summer zucchini while you have it and make this!

Chocolate Zucchini Bundt Cake

Prep Time: 15 minutes. Cook time: 55 minutes. Total time: 1 hour, 10 minutes

Yields: 1 bundt pan; about 16 servings

Ingredients:

2 tablespoons butter, softened
3 eggs
1 cup sugar
1/2 cup honey
1 1/2 cups applesauce
1 tablespoon vanilla
2 cups shredded, DRAINED zucchini (about 2 medium)
1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour (plus 2 tablespoons)
1/2 cup whole wheat flour (or all-purpose)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup chocolate chips (I used mini)

For glaze:
1/2 cup chocolate chips
2 teaspoons shortening (can use more to thin it out)

Directions:

1. Preheat oven to 350 degrees. Generously spray a bundt pan with nonstick cooking spray. Lightly dust with flour. Set aside. In a small bowl, toss to coat 1 cup mini chocolate chips in two tablespoons flour. (This keeps the chocolate chips from sinking to the bottom.) Set aside.

2. In a large bowl, stir butter, eggs, sugar, honey, applesauce, vanilla and zucchini until well combined. Add cocoa powder, flour(s), baking soda, salt and cinnamon. Stir until just combined (a few lumps will remain). Fold in flour-tossed chocolate chips.

3. Pour batter into prepared bundt pan. Bake for 55-60 minutes until a toothpick/knife comes out clean when inserted. Let cool about 20 minutes before inverting onto serving dish.

4. In a small bowl, combine chocolate chips and shortening. Microwave in 30-second intervals until completely melted. Drizzle on top of inverted cake. (The cake doesn't have to cool any longer than the 20 minutes before topping with drizzle. But you can cool it completely and then top, if you prefer. Either way works!)

Enjoy!


Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

Recipe adapted from

http://www.momontimeout.com/2012/07/chocolate-zucchini-cake-recipe/