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Chocolate Zucchini Bundt Cake

Chocolate Lovers Zucchini Cake

Chocolate Lovers Zucchini Cake

We do love our chocolate cake here, but even the two of us can’t eat a whole chocolate bundt cake complete with chocolate frosting. I wanted to make the chocolate cake version with zucchini in it. I waited until we had an upcoming family party that included a lot of chocoholics to help us devour this cake.  The plus was I got to use my bundt pan again!  Go bundt!

I started by mixing the sugar, oil, eggs and vanilla until it was creamy. The recipe didn’t call for an electric mixer, it was muscle time!  It started out easy.

Mix sugar, oil, eggs and vanilla until creamy.

Mix sugar, oil, eggs and vanilla until creamy.

I measured the dry ingredients into a separate bowl and used a whisk to mix them well.  A simple task.  The dry ingredients went into the wet ingredients next and there’s where the muscle power was needed. It’s a very stiff batter and takes patience to get it fully mixed.

Whisk together dry ingredients then stir into wet ingredients. Batter will be very stiff.

Whisk together dry ingredients then stir into wet ingredients. Batter will be very stiff.

Next I stirred in the milk and the batter loosened up somewhat. I added the cinnamon, having noticed I’d forgotten it earlier in the dry ingredients. Not a deal breaker.

Add cinnamon and milk and stir well until smooth.

Add cinnamon and milk and stir well until smooth.

Lastly I shredded the zucchini and stirred it into the batter. It was a nice, normal cake batter finally and ready to pour into the bundt pan.

Stir in shredded zucchini

Stir in shredded zucchini

I slid the pan into the oven and set the timer for 60 minutes. I checked it early but it did take the full 60 minutes in my oven.

Pour batter into greased and floured bundt pan and bake for one hour

Pour batter into greased and floured bundt pan and bake for one hour

I was in a hurry to get my cake cooled, frosted and transported to the family party. I set the bundt pan on a rack and set a small tabletop fan next to it to blow it cool faster. It worked!  My cake was chillin’ in no time!

Let cake cook in pan for 30 minutes. Loosen sides with a butter knife and remove from pan. Let cool completely before frosting.

Let cake cook in pan for 30 minutes. Loosen sides with a butter knife and remove from pan. Let cool completely before frosting.

The electric mixer was finally about to make its appearance.  I mixed the melted butter and cocoa for the frosting then stirred in the vanilla. I used the electric mixer to add the powdered sugar and milk alternating with a little at a time.  Of course I had some small clouds of powdered sugar rising from the bowl.  I was probably too impatient with the amounts I added each time.

Mix frosting according to recipe

Mix frosting according to recipe

The frosting was a nice texture and ready to spread.  I tasted it and was surprised- it tasted almost like those little tubs of frosting from the grocery store.  But better, of course.  I’m going to mark this frosting recipe, it will be used much more often.

Cake is cooled and ready to frost

Cake is cooled and ready to frost

At the family gathering everyone loved the cake.  I loved how the cake wasn’t very sweet so there was a nice contrast between the cake and the sweet frosting.  Although there is cinnamon in the recipe, it isn’t very noticeable.  I’d forgotten it was there!

Frosted cake sprinkled with powdered sugar

Frosted cake sprinkled with powdered sugar

The zucchini is only visible if you look very, very close and I didn’t actually notice the texture as I ate the cake.  It provides moistness but pretty much disappears.

Zucchini Chocolate Cake

Zucchini Chocolate Cake

We had leftovers we rationed for 3 days and it stored well in a covered container on the counter.  It stayed fresh and moist and we were disappointed when it was gone.  I must make this again soon!

Chocolate Lovers Zucchini Cake

Chocolate Lovers Zucchini Cake

 Chocolate Lover’s Zucchini Cake

Cake:
2 cups sugar
¾ cup oil
3 eggs
2 tsp vanilla
2½ cups flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ cup cocoa
1 teaspoon cinnamon
½ teaspoon salt
½ cup milk
2¼ cups grated zucchini (I shredded it finely)

Frosting:
1 stick butter; melted
⅔ cup cocoa
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla

Preheat oven to 325°F. Grease and flour bundt pan.  I used the cooking spray that contained flour.

In a large mixing bowl mix sugar, oil, eggs and vanilla until creamy. A spoon works fine for this.

In another bowl whisk together flour, baking powder, baking soda, salt, cinnamon and cocoa. Stir into wet mixture. It will be a very stiff batter at this point.

Stir in the milk until well combined then stir in the zucchini. The zucchini does not have to be squeezed to remove moisture. We want the moisture for this dense cake.

Pour batter into bundt pan and bake for 60 minutes or until toothpick tests clean.

Remove to a rack and cool for 20 minutes. Loosen around pan with a knife and turn upside down on serving platter. Let cool completely before frosting.

To make frosting: mix together melted butter and cocoa with a spoon. Switching to an electric mixer, add powdered sugar and milk alternately, a little at a time. When well blended mix in vanilla.

Frost cake once it is cooled.

Makes about 2 cups of frosting

Adapted from Great Grub, Delicious TreatsTiara Logo

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