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| No one has to know that this is made with zucchini! |
The holiday season is the season for chocolate. It's also the season we start to use all of those fruits and veggies we have canned, frozen or preserved during the summer. This chocolate fudge cake combines the best of both; it has a rich, chocolate flavor, and its incredible moistness comes thanks to the inclusion of shredded, frozen zucchini squash. The squash is undetectable, so even veggie haters will relish this cake.
In addition, this recipe requires only two pieces of equipment: one medium mixing bowl for the dry ingredients and a food processor that holds at least 11 cups. The recipe is a gem when it comes to easy preparation and clean up.
This recipe creates enough batter for a three-layer cake, but because it really needs no frosting, I prefer baking it in a Bundt pan or tube pan. This makes 12 - 16 hefty slices.
The cake freezes well, making it ideal for baking ahead and serving when time is short but the craving for something sweet is not.
Chocolate Fudge Bundt Cake
3 c. all purpose flour
1/2 c. baking cocoa
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp salt
3 c. shredded zucchini
1/2 c. butter (no substitutes), softened to room temperature
1/2 c. sour cream
2 1/2 c. granulated sugar
4 eggs
2 tsp. vanilla extract
Measure flour, baking cocoa, baking powder, baking soda and salt into a medium mixing bowl. Whisk together until dry ingredients are thoroughly blended.
Using the blade attachment in the food processor, add the zucchini to the bowl. Puree on high speed. Add eggs, sour cream and vanilla; pulse together until mixture is well blended. Add granulated sugar and butter, one tablespoon at a time; process until butter is incorporated. Add in dry ingredients, pulse to incorporate, then process for two minutes until all of the dry ingredients are incorporated and batter is smooth.
Preheat oven to 350 degrees. Spray a 9" Bundt or tube pan with a nonstick spray for baking. Pour batter evenly into pan; shake to eliminate air bubbles. Bake for 40-45 minutes, or until cake tester comes out clean and edges begin to pull away from the sides of the pan. Allow to cool for 10 minutes before releasing from pan.
