Chocolate Zucchini Bundt Cake

Lynnda Cloutier


A great cake for a bumper crop of zucchini!


★★★★★ 1 vote



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2 2/3 cups flour
2/3 cup unsweetened cocoa powder
2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/4 t. salt
3/4 cup butter
2 cups sugar
2 t. vanilla extract
3 large eggs
2 cups grated zucchini
1/2 cup milk
1 cup walnuts, chopped


2 cups powdered sugar
1 t. finely grated orange zest
2 t. vanilla extract
2 t. freshly squeezed orange juice

How to Make Chocolate Zucchini Bundt Cake


  • 1Preheat oven to 350. Butter and flour a 10 inch Bundt pan. Mix flour, cocoa, baking powder, baking soda, cinnamon and salt in large bowl. Beat the butter, sugar and vanilla in large bowl with mixer at medium speed until creamy. Add eggs one at a time, beating until just blended after each addition. With mixer at low speed, gradually beat in dry ingredients and zucchini, alternating with milk. Spoon the batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool cake in pan for 10 minutes. Turn out onto a wire rack to cool completely. For the glaze, stir the powdered sugar, orange zest land vanilla in medium bowl. Stir in enough of the orange juice to make a thick glaze. Drizzle the glaze over the warm cake. Serve 10 to 12
    The Golden Book of Chocolate

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About Chocolate Zucchini Bundt Cake

Course/Dish: Cakes, Chocolate

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