Chocolate Zucchini bundt cake

Extra moist intense chocolate! Don't leave out the cinnamon!  You really don't taste it but it gives the cake an irresistible flavor.

1 Duncan Hines Dark Chocolate Fudge cake mix
    or another brand of double/dark chocolate
1 teaspoon cinnamon
3 eggs
1 1/4 cups coffee
1/2 cup vegetable oil
1 cup (no more) shredded zucchini
1/4 - 1/2 cup mini chocolate chips
1/4 cups nuts - optional

Preheat oven to 350.
Combine cake mix and cinnamon, add eggs, coffee, and oil until blended, then beat for 2 minutes at medium speed.
You can shred the zucchini and let it sit for a while to release moisture, or squeeze to remove excess water after measuring.
Fold in and evenly distribute zucchini and chocolate chips (and nuts if adding). 
Pour into greased/floured or sprayed bundt pan or tube pan.
Bake for 50 to 60 minutes until cake springs back and has pulled away from pan sides.
I've never tried this recipe in a 9x13 or other cake pan and don't know if it would bake the same.

1 comment:

Vickie said...

ooOoo baby! yummy in the tummy!