Don't Knock It Til You Try It

I've made so many different chocolate cakes recently. Some with cream cheese frosting, some with fudge frosting, some with white chocolate mousse and even some cupcakes. I am chocolate caked out! So when Rachel of Five Year Plan announced that this months ingredient for Rach's Baking Challenge was chocolate, I was not so excited.

But, this Chocolate Zucchini Bundt is one chocolate cake I NEVER get tired of making or eating, and neither does my family. They ask for it every holiday.

This year for my mom's birthday, she requested this cake. To make it a little fancier, I added a simple glaze to the top. I didn't measure, but it was about a cup of sifted powdered sugar, with a little milk and vanilla to thin it out.

I love you mom!

I've been making this bundt cake for years. I've baked it in loaf pans, a bundt and even cupcakes. It's chocolaty and so moist from the shredded zucchini. And before you start cringing or turning up your nose, trust me! You can't taste the zucchini at all. It's like carrot cake- it provides moisture and melts into the crumb but you don't really taste bits of the veggie.

My brother who hates zucchini, loves this cake. He hates zucchini because I made him eat it one night for dinner and he gagged through the entire thing. (I know I'm such a mean big sister!) So when I told him I was making this he said, "eww, gross!". But I made him help me and when we were done baking this beautiful bundt he was the first one to want a bite. He even ate it for breakfast the next day- zucchini and all!

So if you don't try any other recipe on this blog, please try this one. I promise you will like love it! This was also the very first recipe I blogged about nearly 2 years ago. It's definitely a keeper. Now go grate up some zucchini and make this bad boy. You will not be disappointed.

Chocolate Zucchini Bundt

• 2/3 cup cocoa
• 2 tbsp. unsalted butter, melted
• 1 cup vegetable oil
• 3 cup flour
• 1-1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 4 large eggs
• 3 cup sugar (plus more for coating pan)
• 3 cup grated zucchini (4 med. zucchini)
• 1 tsp. vanilla

Preheat oven to 350 degrees. In a small mixing bowl combine cocoa and melted butter (mixture will be stiff and dry). Add vegetable oil to cocoa (it will resemble motor oil- don't be alarmed) and set aside.

In a medium bowl sift together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat eggs and slowly add sugar, until thick and light in color. Add cocoa mixture to eggs until well combined, then gradually add flour being careful not to over mix. Once mixture is well incorporated add grated zucchini and vanilla.

Butter or spray bundt pan evenly with non stick spray, then sprinkle with granulated sugar to form a sugar crust. Pour batter into pan about 3/4 full. Place pan in a preheated oven for 65-70 minutes until toothpick inserted comes out clean.

Allow to cool completely before removing from the pan. Loosen your belt, because you'll be eating more than one slice.

NOTE:

A small amount of batter will be leftover depending on the size of your bundt (use the largest one you have). I usually pour the extra batter into a small pyrex dish, bake it and eat it while the bundt is still in the oven. The cake baked in a small dish will cook much quicker than the bundt.

Drool :-P'''