Instructions
HOW TO MAKE CHOCOLATE ZUCCHINI CAKE, IF YOU LIKED IT SAY HELLO
- 2 medium zucchinis
- 7 tbsp unsweetened cocoa powder
- 2 tbsp butter softened
- 3 eggs
- 2 cups sugar
- 1 1/2 cups applesauce
- 1 tbsp vanilla extract
- 1 1/2 all purpose flour
- 1/2 cup wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup semi-sweet mini chocolate chips
Chocolate Glaze
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/4 teaspoon vanilla extract
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Preheat the oven to 350 degrees.
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Grate the zucchinis and set on paper towels to absorb excess moisture. I ended up with a couple of cups of grated zucchini but it honestly doesn’t affect the recipe if you have more or less. I would say between 2-3 cups is perfect.
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Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl.
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Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
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Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.
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Stir until all ingredients are thoroughly combined.
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Pour the batter into a well-greased bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.
Chocolate Glaze
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Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake.
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Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
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Stir in vanilla extract. Drizzle over the top of the cooled cake. Enjoy!
Ingredients
- 2 medium zucchinis
- 7 tbsp unsweetened cocoa powder
- 2 tbsp butter softened
- 3 eggs
- 2 cups sugar
- 1 1/2 cups applesauce
- 1 tbsp vanilla extract
- 1 1/2 all purpose flour
- 1/2 cup wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup semi-sweet mini chocolate chips
- Chocolate Glaze
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/4 teaspoon vanilla extract
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