Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
Pin Recipe
4.41
from
5
votes
Chocolate Zucchini Bundt Cake
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Cakes
Keyword:
cake, Dessert, recipe
Servings:
12
-16 Servings
Author:
Barbara Schieving
Cook Mode
Prevent your screen from going to sleep
Ingredients
2
cups
flour
⅓
cup
unsweetened cocoa powder
sifted
1 ½
teaspoon
baking soda
½
teaspoon
salt
1
cup
sugar
⅓
cup
canola oil
2
eggs
1
teaspoon
vanilla extract
¾
cup
sour cream
3
cups
grated zucchini*
1
cup
semi-sweet chocolate chips
can use mini as well
1
cup
dried cherries cut in half
or dried cranberries
Instructions
Preheat oven to 350 degrees. Grease and flour 2 half size or a full size bundt pan and set aside.
Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add sour cream and beat until well blended.
Add dry ingredients and mix just until combine. Mix in zucchini, chocolate chips coated in 2 tablespoons flour, and dried fruit.
Divide batter between pans. Bake half size bundts for 35 minutes; full size bundt for 50-60 minutes or until a toothpick comes out clean.
Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
Notes
*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.