Chocolate Zucchini Cake
Prep Time15 mins
Cook Time1 hr
- 2 medium zucchinis
- 7 tbsp unsweetened cocoa powder
- 2 tbsp butter softened
- 3 eggs
- 2 cups sugar
- 1 1/2 cups applesauce
- 1 tbsp vanilla extract
- 1 1/2 all purpose flour
- 1/2 cup wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup semi-sweet mini chocolate chips
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Grate the zucchinis and set on paper towels to absorb excess moisture. I ended up with a couple of cups of grated zucchini but it honestly doesn't affect the recipe if you have more or less. I would say between 2-3 cups is perfect.
Combine sugar, eggs, applesauce, zucchini, butter, and vanilla in a large bowl.
Combine the chocolate chips with a couple tablespoons of the flour to keep them from sinking to the bottom while the cake is baking.
Stir in the flour, baking soda, salt, cinnamon, cocoa powder, and chocolate chips.
Stir until all ingredients are thoroughly combined.
Pour the batter into a well-greased bundt pan. Bake the cake for 60-70 minutes or until an inserted toothpick comes out clean. Let the cake cool for ten minutes before inverting onto a plate.
Combine butter, chocolate chips, and corn syrup in a microwaveable dish. I use my Pyrex glass measuring cup because it makes it easy to drizzle the glaze over the cake.
Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
Stir in vanilla extract. Drizzle over the top of the cooled cake. Enjoy!
Calories: 315kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 274mg | Potassium: 264mg | Fiber: 3g | Sugar: 37g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 2mg