I was given a HUGE zucchini yesterday and everything in me called out for chocolate that compliments zucchini in this rich moist bundt cake. Take advantage of zucchini while it's in season. Don't forget to grate and freeze some zucchini in one or two cup freezer bags to use during the winter months in loaves, muffins and cakes.
- 2 cups all purpose flour
- 1/3 cup cocoa powder
- 1 1/2 tsp baking soda
- 2 tsp espresso powder
- 3/4 tsp salt
- 1 cup white sugar
- 2 eggs
- 1/3 cup oil
- 1 tsp vanilla
- 3/4 cup sour cream
- 3 cups grated zucchini (sometimes zucchini has a lot of moisture in it and then I squeeze out any extra moister before adding to batter using a salad spinner or just squeeze it with your hands, but not till dry...just if it's overly wet feeling. If you don't know....just add it all)
- 1 1/2 cups chocolate chips, (you can cut back on this amount if you don't want it quite so chocolaty)
- Sift together first 5 ingredients and set aside.
- To a large mixing bowl add sugar, eggs, oil and vanilla. Beat well.
- Add sour cream and mix well.
- Add dry ingredients and mix until just incorporated.
- Add grated zucchini and chocolate chips and mix again until just incorporated.
- Prepare bundt pan by spraying with non stick cooking spray and then lightly dust with sifted cocoa powder, making sure it sticks to all creases of the pan. (cocoa powder is nicer than using white flour when baking with chocolate as you don't get any white markings from the white flour)
- Add batter to prepared pan and bake in 350º oven for 50 minutes.
- Serve warm as is or with whipped cream or ice cream. Wrapped well this cake freezes well.
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