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
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.
Source: Easy Chocolate Zucchini Cake