Chocolate And Zucchini Praline Bundt Cake Recipes

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CHOCOLATE ZUCCHINI BUNDT CAKE



Chocolate Zucchini Bundt Cake image

The ultimate chocolate zucchini bundt cake. Moist, tender, and delicious!

Provided by Our Best Bites

Number Of Ingredients 18

3 cups all purpose flour
3/4 cup cocoa powder
3/4 teaspoons table salt
2 teaspoons baking soda
3/4 cup canola oil
1 1/2 cups sugar
6 tablespoons brown sugar
4 eggs
2 teaspoons vanilla
3/4 cup sour cream
4 cups shredded zucchini
1 cup mini chocolate chips
Glaze
3 tablespoons water
1 1/2 tablespoons coconut oil or butter
1 1/2 tablespoons corn syrup
1 1/2 cups powdered sugar
3 tablespoons cocoa powder

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.

CHOCOLATE ZUCCHINI BUNDT CAKE RECIPE



Chocolate Zucchini Bundt Cake Recipe image

Three times the chocolate makes this Chocolate Zucchini Bundt Cake a decadent and fun way to eat your greens. Great summer dessert!

Provided by Jocelyn @ Inside BruCrew Life

Categories     Cakes & Cupcakes

Time 1h5m

Number Of Ingredients 18

3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
2 teaspoon vanilla extract
1/2 cup buttermilk
3 cups finely shredded zucchini* (see note below)
2 1/2 cups all purpose flour
1/2 cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup mini chocolate chips
1 1/4 cups semisweet chocolate chips
1/2 cup heavy whipping cream
2 Tablespoons mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. (I like Baker's Joy for bundt cakes)
  • Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
  • Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Add the dry alternately with the buttermilk until everything is incorporated. Stir in the zucchini and chocolate chips by hand.
  • Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
  • Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
  • Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.

Nutrition Facts : Calories 460 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 353 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CHOCOLATE AND ZUCCHINI PRALINE BUNDT CAKE



Chocolate and Zucchini Praline Bundt Cake image

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.

Provided by ALEKSANDRA B.

Categories     Cakes

Time 1h10m

Number Of Ingredients 18

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 large eggs, beaten
4 Tbsp cocoa powder
1/2 c sour milk or buttermilk
1 tsp vanilla extract
2 c zucchini, grated
1 large 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

Steps:

  • 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.

CHOCOLATE ZUCCHINI CAKE III



Chocolate Zucchini Cake III image

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Provided by Sandy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g

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