The Sensitive Kitchen

Saturday, November 22, 2008

Dark Chocolate Zucchini Bundt Cake

This recipe can be adapted to make 24 muffins, with a baking time of 25-30 minutes.

1 1/4 c sugar
3/4 c canola oil
2 tsp vanilla extract
3 large eggs
1/3 c buttermilk
3 c shredded zucchini
1 1/2 c whole wheat pastry flour
1 c unbleached all-purpose flour
1/2 c cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
1 c semi-sweet chocolate chips

Preheat oven to 375°F. Spray bundt pan with cooking spray.

In a medium bowl, whisk together flour, cocoa, baking soda, salt, and cinnamon. Set aside.

In the bowl of a stand mixer, beat sugar, oil, and vanilla. Add eggs, one at a time, beating well after each, then add buttermilk. Stir in zucchini.

Add half of flour mixture to egg mixture, then the other half. Fold in chocolate chips.

Pour batter evenly into bundt pan. Bake on center rack until cake tests done, 45-55 minutes. Cool on a rack for about 10 minutes, then unmold and let cool completely.


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