Monday, July 22, 2013

Tasty Tuesday: Chocolate Zucchini Bundt Cake

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I haven't done Tasty Tuesday for awhile, but I thought it may be time to bring it back--at least occasionally--as I have quite a few recipes I would love to share with you. This is a very tasty way to use zucchini. In fact it is so good, it even met the approval of my pickiest eaters...who shall remain nameless ;)

This recipe was adapted from a wonderful recipe book called Simpy in Season. I love it because it's broken into four seasons of fruits and vegetables and gives lots of healthy ways to use all of the produce from your garden or from the farmer's market.


2 cups shredded zucchini
1/2 cup applesauce

Mix together in large mixing bowl and then add:

1 1/2 cups sugar
1/2 cup coconut oil
1/2 cup plain yogurt
3 eggs

Mix well and then add:

1/2 cup cocoa
1 1/2 teaspoons vanilla

Let sit while you mix the following ingredients together in a medium-sized bowl:

1 1/2 cups flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Sift into the zucchini mixture and mix just until blended.

Butter and flour a bundt cake pan and then pour half the mixture into the pan. Sprinkle liberally with chocolate chips and walnuts (I only did half with nuts because not everyone in my family likes nuts).

Put the rest of the mixture on top and bake in 350F oven for one hour. Let sit for at least a half hour before sliding knife around edges and removing from pan.

Mix a tablespoon or two of cocoa and confectioner's sugar together and sprinkle over the cake.

Find the printable recipe here.

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