One could be forgiven for keeping one of the key ingredients of this cake a secret.  Those who grow zucchini know that overnight a zucchini can morph to a monstrous size.   At least that is what it seems.   We’ve enjoyed healthy zucchini muffins and loaf cakes.  But this bundt cake is gorgeously different.  A bundt  cake rich with bittersweet chocolate and cocoa powder.    A bundt cake that takes chocolate and zucchini and gives you a cake that is gloriously  tender and wonderfully moist.

This so very timely recipe is from the pages of ZOE BAKES CAKES by Zoe Francois.    A fabulous cook book that contains everything you need to know about cakes!

: baking
Cuisine: cakes
: 12
A rich dark chocolate zucchini bundt cake. This very moist cake keeps well. Slices beautifully. And makes the perfect dessert
  • 2 cups(315g) packed grated unpeeled zucchini.
  • 4 oz(115g)bittersweet or semisweet chocolate, melted and cooled to room temperature
  • ⅔ cup(270g) dutch-processed cocoa powder plus extra for dusting
  • 2¼ cups (270g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • ½ cup (110g) unsalted butter, at room temperature
  • 1 cup (200 g) lightly packed light brown sugar
  • ¾ cup(150g) granulated sugar
  • ½ cup(120ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs at room temperature
  • ½ cup (120g) plain full-fat yogurt or sour cream
  1. Cut ends off zucchini and remove any tough seeds if it is large zucchini.Use a box grater or the grater attachment on your food processor to shred the zucchini.
  2. Melt the chocolate and cool to room temperature.
  3. Preheat oven to 325F(165c)
  4. Generously grease the bundt pan and dust heavily with cocoa powder,. Work the butter and cocoa into the nooks of the pan.
  5. Sift the cocoa to remove any lumps. In a medium bowl sift together the flour, baking soda and salt. Add the sifted cocoa. Mix well
  6. In a stand mixer fitted with the paddle attachment cream the butter on medium high speed until creamy and smooth.
  7. Turn the mixer speed to low and add both sugars to the butter and mix until incorporated.
  8. Drizzle in the oil and vanilla. Turn the speed to medium high and beat until very light and fluffy.
  9. Scrape the bowl often for even incorporation.
  10. Turn the speed to medium low and add the eggs one at a time beating just until combined. Scrape the bowl after each addition.
  11. Add one-third of the flour mixture to the butter mixture mixing on low speed just until combined.,
  12. Add half of the yogurt mixing until incorporated.
  13. Repeat with another one-third flour, then the remaining yogurt and finish with the final one-third flour. Scrap the bowl and paddle after each addition.
  14. Remove the bowl from the mixer and stir in the zucchini until it is evenly distributed.
  15. Add the chocolate and stir until combined.
  16. Pour the batter into the prepared pan. Gently tap the pan on the counter several times to make sure the batter has fully settled into the nooks of the bundt.
  17. Bake until a tester come out with MOIST crumbs , about an hour. About15 minutes before the.allotted bake time check your cake. DO NOT OVERBAKE. This is the secret to insure the cake has a creamy chocolaty finish.
  18. Let the cake cool in the ;pan for 10 minutes then flip it out onto a serving plate and dust the top with cocoa before serving.



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