Chocolate Zucchini Bundt Cake
Zucchini season is now in full swing. I try to keep up with using them as they grow but around the end of August I always end up with them pilling up on the counter. What's the answer? Baking baking baking! Well that's not the only answer. I use a lot in meals and am dabbling in trying out zucchini jelly this year. A chocolate zucchini pairing is always by far the best use of this vegetable in my humble opinion. wither it be this bundt cake, a loaf, muffins, whatever! If your in a similar spot as I, and have a stock pile of this squash give this recipe a try. You can also grate your zucchini and freeze and when thawed it works well for this cake. I like to freeze mine in zip lock bags portioned to 2 cups each. Makes it really handed and nothing gets wasted.
1 cup white sugar
1/2 cup coconut oil
2 1/2 cup flour
5 tbsp coco powder
1/2 tsp cinnamon
1/2 tsp cloves
pinch of salt
1 tsp vanilla extract
2 1/2 cups grated zucchini
1//2 cup chopped walnuts
1 cup semi sweet chocolate chips
Icing sugar (for dusting)
Pre heat oven to 350 degrees
Beat together butter, oil, eggs, sugar, and vanilla until smooth and creamy.
Add in each ingredient separately mixing until well combine.
Pour into greased bundt pan.
Bake for 40 min. This can vary by 5 min depended on your oven.
Allow to cool 10-20 min before removed from pan. Dust with baking sugar, or top with any other items you desire.
Note if you don't care for the taste of clove or the cinnamon it can easily be left out with out anything spoiling. I like the flavours and it tends to slowly tie us into the next season of fall baking nicely.