Chocolate Zucchini Bundt Cake
An easy bundt cake recipe for Chocolate Zucchini Bundt Cake is the best reason to eay vegetables!
Prep Time25 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 684kcal
for the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
- 1 ½ cups vegetable oil
- 3 cups grated zucchini
- 1 cup choclate chips
for the frosting:
- 1 cup 2 sticks butter
- ½ cup cocoa powder
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoon milk
Preheat oven to 350 degrees F. Grease and generously flour Bundt pan.
In large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon. Mix well.
Add the eggs and oil, and mix well.
Fold in zucchini and chocolate chips.
Pour into prepared pan.
Bake in preheated oven 60-70 minutes, or until a cake tester comes out with just a few crumbs. Cool for 15 minutes in pan, then invert onto cooling rack and cool completely.
Once cooled, make the frosting.
Start by beating together the butter and cocoa powder. Gradually add in powdered sugar, then vanilla and milk and whip until light.
Frost cake.
Slice and enjoy!
Calories: 684kcal | Carbohydrates: 116g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 453mg | Potassium: 303mg | Fiber: 4g | Sugar: 93g | Vitamin A: 654IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg