Eeek I’m so excited! I finally joined Daring Bakers after months and months of procrastination! For those of you who aren’t familiar, Daring Bakers is a group of bloggers and non-bloggers who are assigned a “secret” challenge at the beginning of each month. The 27th of each month is the “reveal” date, in which those who blog can write about their experiences and recipes for the challenge.
Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results! I was excited for this month’s challenge because I had set my sights on a Chocolate Beet Cake that I was planning on baking as cupcakes. Unfortunately I was left disappointed because the interior of the cupcakes were dry and not to my liking. After a few days of wondering what I would experiment with next, I decided to go ahead and bake my trusted Chocolate Zucchini Bundt Cake (adapted from King Arthur Flour). And my, oh my, was I glad that I did! The zucchini isn’t noticeable at all, and it also aids in keeping the cake rich and moist. A win-win, wouldn’t you say? 😉
Chocolate Zucchini Bundt Cake
Yield: 1 Bundt Pan
- ½ cup unsalted butter, softened
- ½ cup oil
- 1 ¾ cups sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup sour cream or yogurt
- 2 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons instant espresso powder, optional
- 3 cups shredded zucchini
- ½ cup semi-sweet chocolate chips
Preheat oven to 325°F and set aside a greased bundt pan.
In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth. Beat in eggs. Stir in sour cream or yogurt, alternating with all-purpose flour. Add cocoa powder and espresso powder (if using), and mix until smooth. Fold in zucchini and chocolate chips. Transfer batter to bundt pan.
Bake for 55 to 65 minutes, or until an inserted toothpick comes out clean.
Cool in pan for ten minutes, then transfer to a wire rack and cool completely before applying glaze.