Description
A rich, moist double chocolate Bundt cake packed with fresh zucchini and chocolate chips.
Ingredients
Scale
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup milk
- 3 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and grease a Bundt pan.
- Whisk together flour, cocoa, baking powder, baking soda, and salt.
- Cream butter and both sugars until fluffy.
- Mix in eggs, vanilla, and milk.
- Blend in dry ingredients.
- Fold in zucchini and chocolate chips.
- Pour into prepared pan.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool in pan for 10 to 15 minutes before inverting onto a rack.
Notes
- Use fresh baking powder for the best rise.
- Do not squeeze moisture from the zucchini.
- Cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 437
- Sugar: 40
- Sodium: 558
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 3
- Protein: 7
- Cholesterol: 78