Chocolate Zucchini Bundt Cake
Prevent your screen from going to sleep
unsweetened cocoa powder
semi-sweet chocolate chips
can use mini as well
dried cherries cut in half
or dried cranberries
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.
*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.