Chocolate Zucchini Bundt Cake

After several weeks of experimenting I think we have it down!  We modified the original a bit to make it a little healthier (can that really be said if it has chocolate in it?) by swapping the oil for applesauce and decreasing the sugar.  We also tried substituting milk chocolate for semi-sweet but I wouldn’t recommend that!

Your cake comes out of the oven looking like this:

Then, we have 3 wonderful topping options to choose from!  Ready to give it a try?

I originally found the recipe at Hand the Heat

Chocolate Zucchini Bundt Cake

Adapted from: King Arthur Flour Whole Grain Baking and Handle the Heat

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup packed light or dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1 cup semi sweet chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit
  2. Lightly grease a 10 cup bundt pan
  3. In a medium bowl whisk flour, cocoa, baking soda, baking powder and salt.  Set aside
  4. In a large mixing bowl stir together sugars and applesauce and mix till smooth
  5. Add buttermilk, eggs and vanilla mix well
  6. Scrape down sides and mix again
  7. Add half of the dry ingredients and mix until evenly moistened
  8. Mix in shredded zucchini
  9. Mix in the remaining flour mixture
  10. Stir in chocolate chips
  11. Pour batter into prepared pan
  12. Bake until top springs back when lightly touched @ 47 min.
  13. Remove from oven and cool on rack for 15 min.
  14. lightly loosen the cake around the edges and center of pan
  15. Flip cake onto cooling rack and allow to cool completely*

* If you are going to sprinkle with powdered sugar, you can serve it warm, right from the oven! (Mine and Purplicous’ favorite)

Glaze option #1 (The husband’s favorite)

  • 1/2 cup heavy cream
  • 3/4 cup semisweet chocolate chips
  • 2 teaspoons corn syrup

Heat the heavy cream to a simmer, then pour over the chocolate chips.  Next, stir in the corn syrup.  Keep stirring until all lumps are gone and the mixture is smooth.  Drizzle over cooled cake on platter.

Glaze Option #2 (Woody’s favorite)

  •  1 cup powdered sugar
  • 2 – 3 Tablepoons milk (or more)
  • 3/4 teaspoon vanilla

Combine 1 Tablespoon of milk with the vanilla.  Then have your assistant whisk liquid into powdered sugar.

Adding more milk a little at a time until you have a  smooth pourable icing.

Drizzle over cooled cake. (Don’t forget to lick your fingers if you happen to drizzle frosting on them too 🙂

There you have it!  Bake one up for yourself or give us a call maybe we will whip one up for you!

 

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This entry was posted in Cakes, Cooking, Treats, Zucchini. Bookmark the permalink.

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