Description
A moist and rich chocolate bundt cake that secretly incorporates zucchini for added moisture and nutrients, perfect for a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups shredded zucchini, squeezed dry
- 1 cup chocolate chips
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk.
- Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Squeeze the shredded zucchini very well to remove excess moisture, which helps prevent the cake from becoming too dense.
- Make sure your butter and eggs are at room temperature for best results.
- Do not overmix the batter after adding the dry ingredients; this can result in a tough cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg