Peter Sacchetti, MD

1 Brickyard Lane

Suite D

York, Maine  03909

info@ihealthyork.com

Southern Maine, Southern New Hampshire, Portsmouth, Kittery, Kennebunk

Practice Tel: 207-703-5365

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Recipe: Chocolate Zucchini Bundt Cake

June 10, 2015

How Can THIS....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn Into THIS?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

By using THIS!...

 

Chocolate Zucchini Bundt Cake

No one will know that this super-moist cake has zucchini in it! Serve with whipped cream and fresh berries for dessert, or with a cup of tea in the afternoon. But don't spoil your appetite for dinner! 

 

3/4 cup unsalted butter, softened, plus more for greasing pan

2 1/2 cups all-purpose flour, plus more for pan

1/2 cup cocoa powder

1 tsp. baking soda

1 tsp. salt

1 1/4 cups granulated sugar

1/3 cup light brown sugar

3 eggs, room temperature

1 Tbs. instant espresso granule, dissolved in 1 Tbs. hot water (or from this morning's left over coffee)

2 tsp. vanilla

2 cups finely grated zucchini (ends trimmed, unpeeled, about 2 medium)

1/2 cup sour cream

1 cup semisweet chocolate chips (I use the mini chips.)

confectioner's sugar for dusting

 

Preheat the oven to 350 degrees F. Arrange a rack in the middle of the oven. Butter and flour a 10-inch bundt pan-really. Do this part.

 

In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.

 


In a large mixing bowl or the bowl of a stand mixer, combine the butter

 

and both sugars. Beat on medium speed until thoroughly mixed.  (If you stop the mixer, the mixture should look and feel creamy when stirred with a spatula.) Add the eggs, one at a time, combining well after each addition. Add the reconstituted espresso, the vanilla, the sour cream, and the zucchini, and mix gently until well combined. Gradually, add the dry ingredients into the wet, beating on low speed just until combined (do not over-beat). You will need to stop the mixer periodically and wipe down the sides of the bowl with a spatula. Stir in mini chocolate chips.

 

Pour the batter into the greased (and floured!) pan. Bake until a wooden pick inserted in the center of the cake comes out clean, about 45-50 minutes. Cool the cake in the pan for 15-20 minutes; turn out onto a cooling rack to cool completely.  Dust with confectioners' sugar with whipped cream, if desired (and you're not a diabetic!)

 

Serves 12. (If you get less than 12 servings, you're cutting them too big!)

 

 

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