Chocolate Zucchini Bundt Cake
This is one of my favorite zucchini season recipes. Here's why:
- It's Chocolate...
- Everyone loves it
- It travels and freezes well. I love bundt cakes for their ability to look tidy and professional wherever they go. And freezing it, already sliced in generous servings, allows you to just grab a piece for dessert any time of the year.
- It begins to use some of the overstock of zucchini we all can experience this time of year.
- It's Chocolate...
(Anyone who's worked with me will know my fondness for bulleted, numbered narrations... get used to it.)
I'm including the original recipe below, but here are my personal comments.
- I NEVER include dried cherries. Not only are they pricey, I don't have them in the house. I don't particularly like dried fruit mixed with my chocolate either.
- I haven't tried it in the half size bundt pans, but don't see why it would matter much except for perhaps baking time.
- I frequently forget to toss the chocolate chips with flour. Why does this matter again?
- I use vegetable oil instead of canola oil because that's what we keep on hand.
- Tonight, dear readers, I measured for your benefit. Approximately a pound and a half of "live" zucchini made up a little more than 3 cups shredded.
- I have tried both the salad spinner method and the towel. The spinner probably does a better job, but it is messy and requires more clean up. Regular towel would probably work best, but I used paper towels and I ended up using a lot, which seemed wasteful.
- Any extra shredded zucchini should go right in to the fridge to be pan-fried to go with your scrambled eggs tomorrow. The sweetness of the zucchini is delightful for breakfast.
- Often, I sloppily mess up the order of adding the ingredients (and this is an easy recipe). It doesn't seem to matter. Tonight, I got a text from a fellow Mountain Meat Shares subscriber about plums (more on those soon) and I got distracted and nearly forgot the oil!
- Be sure to have sour cream on hand. This is the one ingredient in this recipe I don't usually have in the house. Plain yogurt might work too.
- If you are inundated with zucchini, you can shred and spin extra. Measure out the 3 cups and freeze in a Ziplock. You can bake this mid-winter when all of this smoke will seem like a distant nightmare.
OK-- dig in! And be sure to have homemade vanilla ice cream ready to accompany it.
CHOCOLATE ZUCCHINI BUNDT CAKE
- 2 cups flour
- 1/3 cup unsweetened cocoa powder, sifted
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/3 cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 3 cups grated zucchini*
- 1 cup semi-sweet chocolate chips (can use mini as well)
- 1 cup dried cherries cut in half (or dried cranberries)
Preheat oven to 350 degrees. Grease and flour 2 half size or a full size bundt pan and set aside.
Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add sour cream and beat until well blended.
Add dry ingredients and mix just until combine. Mix in zucchini, chocolate chips coated in 2 tablespoons flour, and dried fruit.
Divide batter between pans. Bake half size bundts for 35 minutes; full size bundt for 50-60 minutes or until a toothpick comes out clean.
Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.
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