It is obviously no secret that I love cake. I could eat cake every single day, multiple times a day.
Over the years, I have made a million different types of cake, well not really a million, but you get the drift.
As a kid/teenager and into my early adulthood anf was living at home in good ole Ira, Texas, my parents always had zucchini in the garden. After awhile, the plain-Jane ways of consuming the bucket-loads of squash just wasn’t quite cutting it.
Why not combine my love of cake with the abundance of zucchini? This is where this recipe originated from. Rich chocolate, a cinnamon punch, and the zucchini lending a hand to create a moist cake: what’s not to love?
My beautiful friend, Jessica, brought me three zucchini, fresh out of her backyard garden over the weekend and I immediately knew I had to make this cake.
Chocolate Chip Zucchini Cake
1. Preheat oven to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, 2/3 cup milk, 1/2 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon cinnamon in a large mixing bowl. Beat with electric mixer until the ingredients are incorporated. Scrape down the side of the bowl with a rubber spatula and continue to beat the cake batter on a medium speed for 1 minute longer. The batter should look smooth and thick.
3. Meanwhile, grate 2 cups of loosely packed zucchini.
4. Fold in the shredded zucchini and 1 cup semisweet chocolate chips. Mix well.
5. Pour the batter into prepared Bundt pan, smoothing over the top with a rubber spatula, and place cake in the oven. Bake the cake for 45-50 minutes, or until the top springs back lightly when touched with a finger.
6. Once cake is cooked through, remove from oven and transfer the Bundt pan to a wire rack, and let cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invent the cake on a wire rack to cool completely, 20 to 25 minutes more.
7. To serve: stir together 2 tablespoons powdered sugar and 1/4 teaspoon of cinnamon and dust the spiced sugar mixture over the top of the cooled cake.
- vegetable oil spray
- 1 (18.25 ounce) package chocolate cake mix
- 1 (3.9 ounce) package chocolate instant pudding mix
- 2/3 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups gently packed shredded zucchini
- 1 cup semisweet chocolate chips
- Preheat oven to 350ºF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
- Place the cake mix, pudding mix, milk, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated. Stop the machine and scrape down the side of the bowl with a rubber spatula, then increase the speed to medium and beat the batter until fully smooth and thick.
- Fold in the shredded zucchini and chocolate chips. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan into the oven.
- Bake the cake until the top springs back when pressed with a finger, for about 45 to 50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for about 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack.
- Let the cake cool completely, 20 to 25 minutes. Stir together 2 teaspoons of powdered sugar and 1/4 teaspoon of cinnamon and dust the spiced sugar mixture over the cooled cake. Slice and serve!
Keep it fresh: Store this cake in a cake saver, at room temperature, for up to one week.