Thanks for the great recipe Elise!! With a wooden spoon, stir in the vanilla, orange peel, and zucchini. If you love chocolate zucchini cake but feel like you don’t have the time for all of the steps that it takes to bake it from scratch the old-fashioned way, then this 3 Ingredient Chocolate Zucchini Cake is for you! Since the cake was made with zest, I substituted orange juice for the liquid in the glaze. Summer is in full swing and that means it’s a produce lovers heaven! Your comment may need to be approved before it will appear on the site. Zucchini Dark Chocolate Bundt Cake is tender cake with the rich flavor of dark chocolate. You can totally use regular cocoa powder. Sorry, our subscription service is unavailable. Delicious!! I sprayed it with pam. Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry. Thanks for your super fast reply Elise. This Nordic Ware 12 cup Bundt pan allows you to make the bigger or small bundt cakes and it’s not as dark as mine so you should have a better, more moist result. How long are you supposed to drain the zucchini for? If so, do I think just defrost and eat, no need to warm or anything? It is packed with nutrients including Vitamins C and A, potassium, folate, and fiber. The recipe calls for this cake to be baked in a bundt pan, however, not everyone has a bundt pan. love it ! Frost once it has been defrosted on the counter and has come back to room temp. Add the dry alternately with the buttermilk and zucchini until everything is incorporated. I wonder if perhaps your oven was too hot and it slightly overbaked, Christine? * Percent Daily Values are based on a 2000 calorie diet. Ease: So much easier than a layer cake yet just as impressive. But once it was out of the oven and she smelled the chocolatey goodness and saw how much her older sister liked the cake, Bea was quick to get onboard. Chocolate Zucchini Bundt Cake like you’ve never had before! You should probably grab a couple more zucchinis to be sure you have enough. Sprinkle powdered sugar on cake and serve. Over the years, I’ve modified this cake recipe slightly from the original. Pull up a chair! Cookies are usually my dessert of choice, but this Chocolate Bundt Cake holds a special place in my heart. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. How did it turn out? Pour batter into prepared pan. You are going to love this if you’re a dark chocolate lover! But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones. Also, if one zucchini is not enough what can I add to compensate for less zucchini in the recipe? 7 Make glaze: Make the glaze by mixing together the glaze ingredients. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top. You can easily do this by hand with a whisk or a spoon. I can’t taste or see the zucchini though. I have one and am new to it. It is hard to substitute for zucchini in this case but you could try yellow squash or carrot. Heat for 30 seconds. My aunt used to make an amazing choc zucchini cake when I was a kid and I’ve always used her recipe. Zucchini is very good for you. In another bowl, beat sugar, oil and butter until well blended. Do not overbake. I am sorry to hear that. Fold in the zucchini and 1/2 cup chocolate chips. Or you could just cut back the zest to only 1 teaspoon for lemon zest. Made as directed except subbed Chocolate frosting for glaze ( chocoholics here!!). I served it to my husband, son and his family and they all loved it. I just made this and it is super delish! I love dark chocolate…. I’ve had this recipe for 50 years! It’s amazing!!! Heavy cream will whip better and hold its shape longer than whipping cream. I’m currently returning my cake carrier to target because it’s the worst and buying this cake carrier with handle. Bundt cakes freeze very well. Ingredients 2 1/2 cups regular all-purpose flour, unsifted 1/2 cup natural, unsweetened cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons How did you bake it in the air fryer? Be sure to use a cake cover to store a bundt cake if there’s frosting. Clotilde's Chocolate and Zucchini Cake recipe - for a different take on Chocolate Zucchini Cake. Frosted it with a peanut butter glaze. Please try again later. You should read our guide, How to Use an Air Fryer! Best chocolate zucchini cake I’ve ever had! To make the frosting, melt butter, milk, and cocoa powder over medium heat. Pour batter into prepared bundt pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. There are 9 cup and 12 cup bundt pans and it’s super important that you know which you have. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. I didn’t tell my grandkids (12 & 9) that there was zucchini in it. That shaves off anywhere from 712 to 1,527 calories—and that really helps keep this ultimate healthy chocolate bundt cake low fat and low calorie! Add chocolate, then add oil. This recipe calls for 3 cups of shredded zucchini, which ends up being about 3 small to medium zucchini. Remove cake from oven and let it cool on a baking rack for 20 minutes before removing it from pan. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. I also skipped the nuts since we have allergies. I used a bit of orange juice in the glaze to compliment the orange zest in the cake. Its my go-to recipe at least once a year! I always feel a little better about a zucchini cake because instead of a lot of butter you’re using some veggies. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. Can I change the butter for oil in this recipe? 6 Bake: Bake in the oven at 350°F (175°C) for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). I let the zucchini drain tje whole time I was preping, got about 3/4 cup of liquid off it. Beat softened butter and sugar until creamy. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Whereas many traditional chocolate cake recipes call for lots of melted butter or oil (I’ve seen anywhere from ½ to 1 full cup!) * The original recipe in Sunset Magazine called for 2 cups of white sugar instead of half white half brown, and 2 cups of zucchini instead of 3. Cool 15 minutes before removing cake from pan. Thank you for posting yummy recipes. The Very Best Banana Pudding Bundt Cake I’ve Ever Had! Stir frequently until chocolate is smooth. No, you don’t want to peel the zucchini for these chocolate chip zucchini muffins. Hope you like this recipe, and hope you someday find you mom’s again. Bundt pans are not created equal, especially when it comes to size. I’ve realized success at baking cakes in the air fryer depends on the model, plus what sort of pan you can fit in. Though it might seem like you need to, it actually gets absorbed into the batter because it’s not a super thick skin. Hi there, great recipe. Hi! A bundt cake will keep for up to 5 days if you properly store it or up to a week if it’s in the fridge, covered. Can I use lemon zest for the orange? Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured! Stir in chocolate chips gently with a rubber spatula. I will definitely be making this again. Bake for 50-60 minutes, or until a … Hello! In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves. I wish I could bake cakes in mine! Heat for 30 seconds. My birthday is tomorrow and Valentine’s Day is next week which means it’s time to celebrate…with chocolate. This recipe is so simple, and if you have a lot of zucchini at this time of year, like me, you need to put them to use, and make some of this delicious cake. Nancy V. I replaced the pecans with chocolate chips and used all of the glaze, this cake is very dense but it came out so good. Spray pans with nonstick baking spray and fill … So, it’s really up to you to try, and then see if you like the flavor combo. Yes absolutely! I also like to over any ends with plastic wrap. And because you’re using zucchini and semi sweet mini chocolate chips you actually end up with a really well balanced chocolate cake. Cake for 30 to 35 minutes, then flip it out onto a plate and cool.. 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