Have you been blessed like we have with an abundance of zucchini this year? Our garden has provided, along with friends and family. I have enjoyed all the recipes being shared by friends on Facebook and Pinterest. Traditionally, I make Zucchini Bread each season…usually more than once. This year, I went outside my comfort zone and experimented with other recipes that included a main ingredient of zucchini. One such recipe for Zucchini Lasagna, shared with me by my daughter-in-law, is pinned to make very soon. According to Angela…it’s delicious.
Two very special friends just had birthdays and I chose to make them this Chocolate Chocolate Chip Zucchini Bundt Cake. I remembered I had pinned a recipe for a Chocolate Zucchini Cake from a favorite blog I follow on a regular basis…Cookies & Cups. The only changes I made were the cake pan, baking pan and name of recipe. Make sure you make note of the revised baking time. I loved the results and hope you do too! 
- CAKE...
- ½ cup butter, room temperature
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 2 tsp vanilla
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 eggs
- ½ cup sour cream
- 2¾ cups flour
- ¾ cup cocoa powder
- 3 cups grated zucchini
- ¾ cup semi sweet chocolate chips
- FROSTING...
- ½ cup butter
- ½ cup milk
- ¼ cup cocoa powder
- 4 cups powdered sugar
- Preheat oven to 325°
- Spray a bundt baking dish with cooking spray and set aside.
- In bowl of stand mixer beat butter, vegetable oil and sugar together until smooth. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed.
- Add in sour cream alternately with the flour, mixing after each addition until smooth.
- Next mix in cocoa powder until evenly combined.
- Finally fold in zucchini and chocolate chips.
- Pour batter into prepared pan and bake for 55 minutes... start watching at 50 minutes or until a toothpick inserted in center comes out clean.
- FROSTING...
- In a medium saucepan over medium-low heat melt butter, milk, and cocoa powder together, stirring frequently. Remove from heat and whisk in powdered sugar until there are no more lumps.
- Pour frosting over your cake while it's still warm.
- Allow the cake to cool completely before serving.
I think I just drooled on my phone a little! That looks amazing!
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Why, THANK YOU! I appreciate you stopping by!
I followed you over from SITS and what a welcome to your page! This looks amazing! New follower here. 🙂
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Thanks for stopping by! I hope you’ll have a chance to make this cake and discover the same thing I did… Pretty yummy! I’m heading over to your blog now!
This looks so good! Love the addition of chocolate to zucchini cake. Also LOVE the homemade chocolate frosting. Yum! Stopping in from SITS Facebook share.
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Thanks for stopping in and hope you will make this cake soon! I’m heading over to visit your blog! Can’t wait to read about that Tomato Tart! I have an abundance of tomatoes from my garden, so I hope I find some new things to make!
Thanks so much for stopping over! Next week I’ll be posting how the recipe went. Stay in touch!
Scarlett recently posted…Cook with Me! Tomato Tart
Stopping by from the SITS link up! This looks absolutely amazing!!!! I love zucchini and chocolate so I may just have to try this recipe.
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Oh, I’m so glad you are going to give this cake a try! Thanks for your comment!
YUM! That looks amazing. I love it when vegetables end up in my desserts.
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I agree! One of the friends I made this cake for said they couldn’t even tell there was zucchini in this cake. It’s always a great way to get those vegetables in our kid’s tummies! Thanks for stopping by and posting a comment!
I just love that you put zucchini in this. What a great way to offer up some veggies, especially for picky eaters.
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This is now on my list of fall to-do’s. Can’t wait to taste!
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OMD….Oh My Delish! I have to try this. Zucchini adds a heathly factor.
Thank you Jami! We do love this cake and everything made with zucchini! We had an abundance of it in our garden this year. I have lots in the freezer. Thanks for stopping by and leaving a comment! I hope you’ll stop in again soon!!
Yum! Love the pictures & the recipe! (I don’t eat dairy but I can easily sub ingredients!) Unfortunately, my garden gave me just 1 zucchini this year. Just 1. But I can’t complain too much because we’ve been blessed with lots of yummy tomatoes! Now if only I could make a cake with tomatoes…
Love your site!
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