Chocolate Zucchini Cake in a Small Bundt or Loaf Pan
This recipe was originally designed to fit a full size Bundt pan. I halved it and made it in a loaf pan. A small or half size (6 cup) Bundt pan, if you have on, would be ideal.
Servings 8 slices
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (200 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon cinnamon (optional)
- 2 large eggs
- 1 ½ cups granulated sugar (300 grams)
- 1 teaspoon vanilla extract
- 1 ½ ounces unsweetened chocolate, melted (42 grams)
- ¾ cup vegetable oil, such as sunflower
- 1 ½ cups grated zucchini, chopped but undrained (180 grams)
- ½ cup chopped nuts chopped
- ½ cup miniature semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a 6 cup Bundt pan. If using silicone, lightly spritz with cooking spray or slick lightly with oil. If using a loaf pan, grease and line with parchment or line with foil and grease the foil.
- Whisk together flour, baking powder, baking soda and salt; set aside. Cinnamon is optional, but if you are using it add that too.
- Beat eggs with an electric mixer or just whisk vigorously. Gradually add sugar and continue beating until light. Beat in vanilla, melted chocolate and oil. By hand, stir in the flour mixture. Fold in zucchini, nuts and chocolate chips. Pour batter into pan.
- Bake or 55 minutes (check at 45) or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.