Super Moist Chocolate Zucchini Bundt Cake
An easy recipe to make a delicious and moist chocolate zucchini bundt cake, it's great with a cup of coffee, or tea. I always put a dollap of plain yogurt to add some creaminess, of course if you prefer a richer taste, add some whipped cream!
Ingredients
| 2 | cups |
sugar
|
|
| ¾ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
zucchini
shredded |
|
| ½ | cup |
milk
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
plus more for flouring the pan |
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
chocolate chips (semi-sweet)
optional, you may need to reduce sugar a bit if add chocolate chips |
* |
Directions
Preheat oven to 350℉ (180℃). Well butter and flour a bundt cake pan with cocoa powder.
In a large bowl, whisk together sugar, oil, eggs, vanilla and zucchini until well combined.
In another bowl, mix together dry ingredients.
Add flour mixture alternately to zucchini mix with milk. Fold in chocolate chips if using. Pour batter evenly in prepared bundt pan, smooth top with a rubber spatular. Bake for 50 to 60 minutes until a wooden skewer inserted into center comes out almost clean.
Let stand in pan for 10 minutes before removing from pan. Remove from pan onto wire rack, and let cool completely. Cut into slices and serve.
Note:
After cake is cut into slices, store the slices in an air-tight container, they can last for at least a week in the refrigerator or for up to at least one month in the freezer.
Nutrition Facts
Serving Size 91g (3.2 oz)
Lisa
How much milk ?,its omitted from the list but mentioned in the directions. I used 1/2 cup ?
almost 13 years agoZhangbo
Thanks for your comment, just updated the recipe, should be 1/2 cup of milk in the ingredients list, enjoy!
almost 13 years ago