Zucchini Fudge Bundt Cake With Chocolate Glaze Recipes

CHOCOLATE ZUCCHINI BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.
• In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda
• In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.
• Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.
• Pour batter into prepared pan and bake for about 1 hour 10-15 minutes. Start checking cake after about 60 minutes. Check doneness with a skewer.
• Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.
• To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake.

ZUCCHINI FUDGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.