Super Moist Chocolate Zucchini Bundt Cake
Submitted by drummerman2
An easy recipe to make a delicious and moist chocolate zucchini bundt cake, it’s great with a cup of coffee, or tea. I always put a dollap of plain yogurt to add some creaminess, of course if you prefer a richer taste, add some whipped cream!
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
2½ hrsIngredients
optional, you may need to reduce sugar a bit if add chocolate chips *
Directions
Preheat oven to 350℉ (180℃). Well butter and flour a bundt cake pan with cocoa powder.
In a large bowl, whisk together sugar, oil, eggs, vanilla and zucchini until well combined.
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In another bowl, mix together dry ingredients.
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Add flour mixture alternately to zucchini mix with milk. Fold in chocolate chips if using. Pour batter evenly in prepared bundt pan, smooth top with a rubber spatular. Bake for 50 to 60 minutes until a wooden skewer inserted into center comes out almost clean.
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Let stand in pan for 10 minutes before removing from pan. Remove from pan onto wire rack, and let cool completely. Cut into slices and serve.
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Note:
After cake is cut into slices, store the slices in an air-tight container, they can last for at least a week in the refrigerator or for up to at least one month in the freezer.
Comments
How much milk ?,its omitted from the list but mentioned in the directions. I used 1/2 cup ?
Thanks for your comment, just updated the recipe, should be 1/2 cup of milk in the ingredients list, enjoy!