Sunday, August 28, 2011

Easy Chocolate Zucchini Cake

If you love chocolate cake, you must try this recipe. If you don't love chocolate cake, this recipe may just have you changing your mind. No lie. I tried this recipe a few years ago and bring it out ever summer when my garden starts to produce an abundance of zucchini. It is so moist and delicious.

1/2 cup butter, softened

4 eggs

1 tsp vanilla

1/4 tsp almond extract

1 cup sour cream

1 chocolate fudge cake mix with pudding in the box, approx 18.25oz.

1/2 tsp ground cinnamon

1 medium zucchini, about 1.5 cups shredded

1 cup semi-sweet chocolate chips

1 cup chopped pecans or walnuts

Grease and flour a 12 cup Bundt cake pan. Heat oven to 325 degrees.

With an electric mixer, beat the butter until light; beat in eggs and flavorings. Beat in the sour cream and cinnamon; then slowly beat in the cake mix. Stir in the zucchini, chocolate chips, and pecans.

Spoon the batter into the prepared pan and bake 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a rack for 15 minutes. Invert the cake onto a serving plate to cool completely. Frost the cake or dust with powered sugar.

I add a whole bag of chocolate chips and omit the nuts when I bake this cake. I drizzle a few ounces of melted chocolate over the cake after it has cooled. Mmmm, good.

Bake on!


1 comment:

  1. ooh - how easy!