Chocolate Zucchini Bundt Cake

I came across this recipe one day on Dara & Co.  I admit that I am guilty of sneaking a peak of our food editor's blog at work some days.

Marie Flanagan - more commonly known as Reetsyburger in the food blogging world - is the mastermind behind this post and recipe.  You can bet your bottom dollar that any recipe posted on Dara & Co., no less from Ms. Flanagan herself, is going to be lip-smackin' good.

And who doesn't love a good zucchini bread?  Especially with chocolate.

Do not be fooled, though.  This chocolate zucchini bundt is no bread.  It's a full-on rich and decadent chocolate cake.  I did still have it for breakfast, though, even with the chocolate icing.

Chocolate Zucchini Bundt Cake, from Dara & Co., complements of Marie Flanagan


3 C shredded zucchini
2 C all-purpose flour
1 C unsweetened cocoa
2 t baking soda
1/2 t baking powder
Dash of salt
1 t ground cinnamon
1 C Canola oil
1 C sugar
1 C packed brown sugar
4 eggs
2 t vanilla extract
1 package dark chocolate chips

Preheat your oven to 350, grease your bundt pan, and grate 3 C zucchini.

Combine your sugars, oil, and vanilla in a large bowl and beat with electric mixer until fluffy.

Next beat in your eggs.

Fold in your grated zucchini with a spatula.

In a separate bowl mix your dry ingredients: flour, cocoa, baking soda, baking powder, dash of salt, and cinnamon.  Add your dry mixture to your wet mixture and mix until thoroughly combined.

Bake for 50-65 minutes or until toothpick comes out clean.

Now that is one perfect bundt, but it's missing that special something...

FROSTING!!!

Supreme.

Marie didn't frost hers, but I say, What's chocolate cake without icing?!


Chocolate Supreme Icing

4 T cocoa
6 T milk
1 stick butter
3 C powdered sugar
1 t vanilla

Bring cocoa, milk, and butter to a boil.  Remove from heat and allow to cool slightly.  Add remaining ingredients and beat until smooth.  Drizzle over cake.

Yum, yum, yum.  Rich and chocolately goodness!



KCK