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Chocolate Zucchini Bundt® Cake

Chocolate Zucchini Bundt CakeShh! They'll never know this yummy chocolate cake has veggies in it...unless you tell them.

Recipe Ingredients:

2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
3/4 cup applesauce
4 large eggs
1 tablespoon vanilla extract
2 cups shredded zucchini (about 2 small, or 10 ounces)
Powdered sugar for garnish

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease bottom and sides of 9 to 12-cup fluted tube pan with cooking spray.
  2. Combine flour, cocoa, baking powder, baking soda, cinnamon and salt into medium bowl.
  3. Beat sugar and butter in mixer bowl on medium speed until light and fluffy. Beat in applesauce, eggs and vanilla. Reduce speed to low. Add dry ingredients; beat until blended. Gently stir in zucchini. Pour batter into prepared pan.
  4. Bake in preheated 350°F (175°C) oven until wooden pick inserted in center comes out clean, 60 to 70 minutes.
  5. Cool on wire rack for 10 minutes. Loosen cake from sides of pans with thin knife. Gently shake cake from pan onto serving plate. Cool completely.
  6. Dust cooled cake with powdered sugar.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 265; Total Fat: 10g; Saturated fat: 6g; Polyunsaturated fat: 1g; Monounsaturated fat: 3g; Cholesterol: 82mg; Sodium: 459mg; Carbohydrates: 40g; Dietary Fiber: 2g; Protein: 5g; Vitamin A: 366.8IU; Vitamin D: 19.4IU; Folate: 56.3mcg; Calcium: 93.9mg; Iron: 1.9mg; Choline: 48.1mg.

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).