Chocolate Zucchini Bundt Cake
Servings: 12 -16 Servings
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.