Happy New Year! To start off 2015, I made a chocolate zucchini bundt cake. Putting vegetables in a dessert does not sound very appetizing but I dare you all to try it because it still tastes amazing. The zucchini adds moisture and fluffiness to the cake – plus, you won’t even notice that it’s there.
This was my first time baking a bundt cake and all I could keep thinking of when making it was the scene from My Big Fat Greek Wedding where the mom says “There’s a hole in this cake!” If you don’t have a bundt cake pan already, you should seriously consider buying one! Making cakes in them is just as easy as regular cakes but 10 times as impressive. I brought this cake to a New Year’s Eve party and everyone was amazed, taking lots of photos before finally cutting into the cake.
This moist chocolate cake was not too sweet on its own but the icing definitely sweetened it a lot. The cake has a lot of complex flavors from the shredded orange peel, nuts, and zucchini. It is a must try!!!
CHOCOLATE ZUCCHINI BUNDT CAKE
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup soft butter
1 cup white granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons grated orange peel
3 cups coarsely shredded zucchini (from about 2 zucchinis)
1/2 cup milk
1 cup chopped walnuts or pecans
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Shred zucchini and drain in a sieve over a bowl to release excess moisture.
Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.
Beat butter and sugars together with a mixer until smooth. Add the eggs to the mixture one at a time, beating after each addition. Stir in vanilla, orange peel, and zucchini. (Batter should be very wet at this point.)
Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. (Batter will still be pretty wet.)
Spray the inside of a 10-inch bundt pan lightly with cooking spray. Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter.
Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes. Carefully flip onto wire rack to cool thoroughly.
For the glaze, mix together the glaze ingredients. You can do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.
adapted from Simply Recipes