chocolate and zucchini praline bundt cake

Name: Chocolate and Zucchini Praline Bundt Cake
Prep time: 15 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1 teaspoon(s) cinnamon; 1/2 cup(s) butter or margarine; 1/4 cup(s) oil; 1 1/4 cup(s) sugar; 2 large eggs, beaten; 4 tablespoon(s) cocoa powder; 1/2 cup(s) sour milk or buttermilk; 1 teaspoon(s) vanilla extract; 2 cup(s) zucchini, grated; 1 large apple, peeled, cored and chopped; - bread crumbs, enough to coat pan; TOPPING; 1 cup(s) chocolate chips; 1 cup(s) almonds or walnuts, chopped; 1/2 cup(s) brown sugar

★★★★☆ 6

A slice of Chocolate and Zucchini Praline Bundt Cake on a plate.

review

a recipe by

ALEKSANDRA B.

@HappyCouple1990

Chicago, IL

This year the zucchini is growing really nicely. I have one recipe for zucchini bread so that I could make use of the abundant supply of zucchini, but I found myself also craving chocolate. So I added cocoa and that's how I came up with this recipe.

Blue Ribbon Recipe

Quite a different flavor combo, but this chocolate zucchini praline Bundt cake totally works. The cinnamon chocolate flavor is well balanced. Apples and zucchini give the cake a moist texture. Crunchy and sweet, the topping is quite tasty. It will be a treat for your family and friends who get a slice.

— The Test Kitchen @kitchencrew

►

★★★★☆ 6

serves 12

prep time 15 Min

cook time 55 Min

method Bake

Ingredients For chocolate and zucchini praline bundt cake

2 1/2 c

all-purpose flour
1 tsp

baking soda
1/2 tsp

baking powder
1 tsp

cinnamon
1/2 c

butter or margarine
1/4 c

oil
1 1/4 c

sugar
2 lg

eggs, beaten
4 Tbsp

cocoa powder
1/2 c

sour milk or buttermilk
1 tsp

vanilla extract
2 c

zucchini, grated
1 lg

apple, peeled, cored and chopped
bread crumbs, enough to coat pan
TOPPING
1 c

chocolate chips
1 c

almonds or walnuts, chopped
1/2 c

brown sugar

How To Make chocolate and zucchini praline bundt cake

1
Preheat oven to 325 F. Cream butter, oil, and sugar. Beat in eggs and set aside.

2
Sift dry ingredients and add alternately with sour milk to creamed mixture.
3
Add zucchini and vanilla. Slowly mix in apple.
4
Grease a Bundt cake pan and sprinkle with bread crumbs.
5
Pour cake batter into prepared Bundt cake pan. Mix topping ingredients and spread evenly on the cake batter. Gently push the topping into the dough. When it bakes, less will fall off.
6
Bake for 55 minutes.
7
When done, loosen the cake from the pan with a butter knife. Invert the cake onto a cake plate. If you want the topping on the top, put a plate on top of the pan and flip it. Then, put a decorative plate on the flipped cake and flip again so the topping side is up.
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