I'll definitely keep this recipe on hand as long as the zucchini keeps growing. Add the shredded zucchini and mini chocolate chips … will try irt soon. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Substitutions: dried cranberries, candied ginger or even currants would be nice in this. Fruit tends to fill other bowls but not the one where it should be because there’s no space, lol. Cut into slices and serve. The only thing I'd do is add a little instant espresso powder next time to enhance the flavor to be a bit more dramatic. My favor, Emilie Raffa adapted from Smitten Kitchen, pat of butter or oil, for coating the bundt pan. Fold in the nuts and zucchini until they are evenly … xo, Oh yes! Of course, chocolate! I would love to know where you got your glass bundt pan? This is my new go-to summer zucchini cake :), This is a beautiful bundt and the recipe was superb, I am vegan so I just replaced the eggs for an egg substitute and used vegan chocolate chips. https://www.healthymummy.com/recipe/zucchini-chocolate-cake This cake is really delicious. Whip this up for your weekday dessert, party food, or your summer cookout dessert. I found it to be bland and unremarkable. Spoon the batter into the prepared pan. I’m making this. SOURDOUGH FOCACCIA. And a sourdough update: I’ve made multiple loaves and am actually babysitting two starters for a friend of mine, who is attending pastry school in France. ;) I don’t know what it is, but it certainly seems to accumulate toys and all sorts of odds and ends as the days go by. I am so lucky to have found this recipe on the website. Preheat oven to 350 degrees. Tap the pan on the counter once or twice to remove any air bubbles. If you skip the frosting, I recommend adding 1/2 cup chocolate chips for extra chocolatey goodness. it held its own against some of the famous store bought italian pastries and cakes also vying for some spotlight at the food table stage. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Only needed around 30 minutes to cook too! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I decided to make muffins So.. You all know I like no fuss cakes and this chocolate zucchini cake … Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick). Stir in zucchini, 2/3 cup chocolate chips, and nuts. Your kitchen sounds heavenly and I adore zucchini and have used it in baking before. It looks fantastic. Add eggs and vanilla and beat again. I’m totally craving the texture, moisture and sweetness of this cake. I also added about a half a cup of sweet potato to the mix and left out the walnuts. Easy Chocolate Zucchini Cake. I cut down on the chocolate chips by 1/4, and I added more zucchini. To thaw, un wrap and place on a wire rack at room temperature for about 5 hours. One of my all time favori, SOFT SOURDOUGH CINNAMON ROLLS! As always, thanks for your support! I'd give it 3 1/2 stars. Great recipe. The bundt pan I used is made from glass, which conducts heat faster than dark, non-stick pans. Also, you’ll notice pumpkin pie spice in the recipe. Carefully remove the cake from the pan to finish cooling. Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan. Tips: when making the recipe, don’t forget to add the grated zucchini to the wet ingredients. Great recipe! Not quite enough for 2 loaf pans. It’s a good one. Zucchini is just starting to show up at the markets, so I know what I’ll be doing with the first haul!! Preheat oven to 350°F (177°C). It’s non-stick too :), Thank you Jena! Ingredients 1 cup butter, softened 1/2 cup vegetable oil 1-1/2 cups sugar 2 large eggs, lightly beaten 1/2 cup buttermilk 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon … have loved it! right into the needed a good recipe for a baby shower lunch at work. Happy St. Paddy’s week! And by the way, my “supposed to be” bowl of fruit it’s on the counter beside the stove and like yours, it’s always full of everything veggie, but fruit, lol. Good way to use of extra zucchini and fairly quick to assemble too. Used a powered sugar and cream icing with a little vanilla and it tasted wonderful. The moment I saw your photo, I knew that this was going to be a must make! Over the past several years, I’ve tried throwing zucchini into plenty of cookie recipes … I can’t imagine anything more heavenly. Add the oil, sugar, and vanilla and whisk thoroughly to combine. Serve this at your next gathering, share with co-workers, or just leave a few slices on your kitchen counter for general grazing. Will make again! In a large mixing bowl, lightly beat the eggs. Whisk together the wet ingredients, then add in the dry. Butter the inside of a bundt pan and dust with cocoa powder. How to make the Ultimate Chocolate Zucchini Bundt Cake: Beat softened butter and sugar until creamy. It always looks like liquid in my photos. And glass bundt cake pans? Fold in the walnuts and chocolate chips; do not over mix. https://www.mypcoskitchen.com/low-carb-chocolate-zucchini-cake-recipe I love this beautiful bundt cake Emilie! Bake the cake for 30 to 35 minutes, until the … Here's what you should REALLY do with all that zucchini. Imagine warm, Often called Italy’s version of ratatouille, thi, SOURDOUGH CINNAMON RAISIN BREAD! I used cocoa powder and chocolate chips in this chocolate zucchini cake. I made this as cupcakes instead of a cake and they were yummy. delicious! A good one for sharing, indeed. Stir in zucchini. And if you are going to have chocolate cake go ALL out! Beat together butter … Emilie, your tips are always so pertinent and applicable. Buy Now. Gently stir in the shredded zucchini, followed by the chocolate chips. Process all dry ingredients (except the chocolate chips) in a food processor. It’s non-stick and very reliable. I brought this cake to the office and it received mixed reviews. Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. I’m really looking forward to trying your recipe. Finally, add the chocolate chips and stir with a spoon. Exclude zucchini. Loved it! By PJ Hamel. 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