Chocolate Zucchini Bundt Cake
Delicious and moist! If desired, sprinkle with powdered sugar or drizzle with melted chocolate or top with Cool Whip or ice cream.
3 cups shreddded zucchini
3/4 cup Dutch Organic Cocoa Powder
1-2/3 cup flour
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs (or 3/4 cup egg substitute)
1/2 cup vegetable oil
1 teaspoon vanilla
Preheat oven to 350-degrees. Coat a 9-inch bundt pan with cooking spray (or grease with shortening) and dust lightly with 2-tablespoos of the cocoa powder. Shred zucchini and set aside.
In a large bowl, combine cocoa, flour, sugar, cinnamon, baking powder and soda and salt. In a small bowl, combine eggs, oil and vanilla. Add egg mixture to dry ingredients and beat vigorously by hand until well blended. (Mixture will be very stiff). Stir in shredded zucchini until well blended, pour batter into prepared pan and bake for 50 to 55 minutes or until a cake tester comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely.
If desired, sprinkle with powdered sugar or drizzle with melted chocolate - or top with Cool Whip or ice cream. Alternatively, drizze the cake with melted milk chocolate then sprinkled it with tiny candy decorations found in the supermarket -- you could also use jimmies -- either chocolate or multi-colored.
Recipe makes 16 servings.
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