Chocolate Zucchini BUNDT Cake

Chocolate Zucchini BUNDT Cake

I know, I know.

"brace yourself for gardeners zucchini pics"

WELL it is zucchini season and we grow food for a reason, so the time to put the fruit of your labor to use is now! I think I'm going to throw another zucchini recipe at you again before switching it up, but today I wanted to give a recipe for something you maybe hadn't thought to try: Chocolate Zucchini Bundt Cake! Insanely delicious, and easy to make! Plus, you can make yourself feel a little healthier because there's zucchini in your dessert, win-win!

So lets just dive right in!

 

Ingredients

(NOTE: To CBD INFUSE this recipe add 3 or 4 droppers of tincture to the WET INGREDIENT portion of instructions!)

For the Cake

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 1/2 cup milk
  • 3 cups finely shredded zucchini
  • 2 1/2 cups flour
  • 1/2 cup dark cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup mini chocolate chips
  • 1 1/4 cups semisweet chocolate chips
  • 1/2 cup heavy cream
  • 2 Tablespoons mini chocolate chips

TOPPING

I simply sprinkled confectioner sugar gently over mine! You could look into various glazes that I have seen other recipes suggest as well, but i liked the contract of this.

 

Reminder to include your tincture!

Instructions

  1. Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. (I like Baker's Joy for bundt cakes) You can sprinkle in extra cocoa powder over your nonstick spray (Photo below instructions!*)
  2. Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
  3. Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Add the dry alternately with the buttermilk until everything is incorporated. Stir in the zucchini and chocolate chips by hand.
  5. Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
  6. Add your glaze or confectioner sugar on top, store and enjoy!

*Coated with non stick spray and then sprinkled with cocoa powder

Beautiful!

I promise this is really easy and REALLY tasty A step up from the usual zucchini bread recipes this time of year!  So as always, if you give this a try, please let us know on Facebook or Instagram, we love hearing from you! See you Monday for a Fried Zucchini Chip recipe,

Diane