Saturday, March 3, 2012 Chocolate Zucchini Bundt Cake

Adapted from Small Sweet Treats

Mrs. M made this for Sunday dinner, I bought the fun cookbook and got to pick out the recipe but I was in the process of moving so had absolutely no part in doing anything other than eating it. She suggested the Chocolate Glaze and it added to the deliciousness.
4 Large Eggs
1-1/2 C Vegetable Oil
1-1/2 C Sugar
3 C Zucchini, Finely Grated
3 C Flour
1-1/2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt
2 oz. Unsweetened Chocolate, Melted

In a bowl of a mixer, beat the Eggs until creamy and light yellow, about 3 minutes on medium. Add the Oil and Sugar, beat another 2 minutes. Add Zucchini, Flour, Baking Powder, Baking Soda, Cinnamon, Salt and Melted Chocolate. Beat for 1-minute on medium until just combined. Pour batter into a greased and Floured 12-Cup Bundt pan. Bakeon the middle rack of a preheated 350 degree oven for about 75 minutes. Cool in pan for 10 minutes before turning out and serve with Chocolate Glaze.

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Charlie, the Sous Chef, was just exhausted from helping out.

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