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
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...
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!