Drizzle frosting and chocolate chips on top for extra chocolatey flavor. Pour batter into prepared Bundt pan. Add comma separated list of ingredients to exclude from recipe. Set aside. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. I grated the zucchini very finely (as I don't like chuncks of vegetable in my desserts!) The zucchini bundt cake is a great way to use up zucchini that will only be ripe for a few more days. Stir in dry ingredients and mix until well blended. Ingredients (makes 16 servings) Cake: 2 3 / 4 cups almond flour (275 g/ 9.7 oz); 1 1 / 3 cups powdered Erythritol or Swerve (200 g/ 7.1 oz) ; 1 / 2 cup cacao powder (43 g/ 1.5 oz); 2 tsp gluten-free baking powder; 1 / 2 tsp sea salt or pink Himalayan salt; 6 large eggs; 1 / 2 cup melted butter or ghee (113 g/ 4 oz); 2 medium zucchini, pureed (240 g/ 8.5 oz) 2 tsp sugar-free vanilla extract After my brother lost his homecoming game last night in a miserable defeat, a slice of this phenomenal cake cheered him right up. Add comma separated list of ingredients to include in recipe. I had no butter so I used all applesauce and made sure I added orange extract in the cake and the icing! Add zucchini until just combined. The only “vice” involved here is sugars, a cup of cocoa and some chocolate … In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. (full recipe below) Stir together the dry … I used 1/2 the sugar, added 1 cup of coconut. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Easier glaze without having to cook it. Your daily values may be higher or lower depending on your calorie needs. This is a SPENDIFFEROUS recipe and I'm never trying another for zucchini cake again. Mix on medium speed until light and fluffy, scraping the bowl as needed. I meant to add some orange extract to the cake but forgot so I added it to the chocolate ganache I poured over this wonderful cake. Info. Mix in the zucchini and chocolate chips by hand, or on low speed of mixer. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Once the mixture is smooth carefully pour over the top of the cake. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I used 1/2 the sugar, added 1 cup of coconut. Reduce the speed to low and gradually add the powdered sugar. Let cool in pan for 10 minutes. Pour batter into prepared pan. Combine 2 1/2 cups flour, 1/2 cup of cocoa, baking powder, baking soda, salt, and cinnamon in a medium bowl, stirring well with a whisk. Bake for 1 hour or until a wooden pick inserted in cake comes out clean. Then add your favorite frosting or glaze on top. This chocolate zucchini cake is definitely at the healthier end of the cake spectrum as there’s no milk, sour cream, yogurt, buttermilk, or mayonnaise in the recipe. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. , Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.sixsistersstuff.com/recipe/chocolate-zucchini-cake-2/. Preheat oven to 325 degree F. Spray a 12 cup bundt pan with baking spray. In a large bowl, cream butter and sugar until light and fluffy. Plus, these oversized zucchini I found in the garden. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Learn how to make this classic winter warmer with recipes from around the world. Percent Daily Values are based on a 2,000 calorie diet. Erica took my 3 year old nephew on a backyard picnic to eat it, under a very pink umbrella. The ultimate in texture and flavor, this dark chocolate zucchini bundt cake with silky ganache glaze is a chocolate lover’s dream! It is also a good way to help your family increase the amount of veggies they eat (although eating only zucchini bundt cake is probably not the healthiest bit of advice). Pour batter into prepared bundt pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. Zucchini Fudge Bundt Cake with Chocolate Glaze is so moist and decadent, nobody will ever guess that it's concealing a pound of zucchini and 100% whole wheat flour! Fold in zucchini and chocolate chips. It is moist and holds up well for several days. Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Fold in zucchini and pecans. https://www.mypcoskitchen.com/low-carb-chocolate-zucchini-cake-recipe Prepare ganache by heating cream until steaming. Very good with or without the glaze. Easier glaze without having to cook it. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top. This is the best zucchini cake I have ever had. Adding zucchini to baked goods works all sorts of … I simply combined semi sweet chocolate chips, corn syrup and butter and microwaved for 1-2 minutes. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and milk, mixing until incorporated. and I did press a good deal of the water out of the zucchini before folding it in to the batter (as some other comments mentioned that the recipe turned out really gooey) and it turned out wonderfully moist and soft, not gooey at all. I like zucchini bread but I thought this was terrible. This is the best zucchini cake I have ever had. *Update* Prepare chocolate glaze and pour over top of cake… The chocolate glaze was so easy to make. The key to quick breads is to NOT over mix!! Lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or running a thin, flexible spatula down the sides, then put the rack on top of the pan and flip the cake … Pour batter into prepared pan. Add sour cream and beat … Add flour mixture and blend well. Instructions. Directions. I meant to add some orange extract to the cake but forgot so I added it to the chocolate ganache I poured over this wonderful cake. With this Zucchini Chocolate Cake recipe, I’ve once again used one of my standard swaps for making healthier muffins, snack cakes and quick breads – I subbed out most of the fat and replaced it with applesauce. Congrats! Extremely moist cake, and super easy to make. fantastic recipe. This rich double Chocolate Zucchini Bundt Cake with chocolate chips will be the tastiest treat you’ll make with your summer squash supply! Chocolate zucchini cake is of course a great way to use up all that extra zucchini from your garden, but it’s also a really fun baking project to make with kids if you do it this way. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Run a paring knife around edges of cake … If frosting is too thick add a little more milk, or add more powdered sugar if not thick enough. Fold in zucchini, orange zest, and nuts. Nice hint of orange. No gift befits the food-obsessed people in your life like a cookbook. Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack. Chocolate Zucchini Bundt Cake is a delicious and easy recipe. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. 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