Triple Chocolate Zucchini Cake
Triple Chocolate Zucchini Cake is just as delicious as it sounds. Chocolate, chocolate, chocolate, and zucchini. This is the best way to eat zucchini.
Servings: 12 -16
- 2 cups sugar
- 3/4 cup oil
- 3 eggs
- 1 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1.2 cup Ghirardelli cocoa powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 2 teaspoon vanilla
- 2 1/2 cups flour
- 1/2 cup milk
- 2 cups grated or shredded zucchini
- 3 tablespoons butter cut into ½ inch squares.
- 3/4 cup Ghirardelli 60% Cocoa Chocolate Chips
- 1 tablespoon honey
- 1 cup mini semi-sweet chocolate chips
Grease and flour bundt pan and preheat oven to 325 degrees.
Blend together sugar, oil and eggs with a mixer
In a separate bowl combine flour, salt, baking soda, cocoa, cinnamon, and baking powder.
With the mixer on medium mix in the flour mixture.
Then slowly add milk and zucchini. Mix until well combined.
Pour into prepared bundt pan.
Bake at 325 degrees for 50 minutes.
In a double boiler over medium heat combine butter, chocolate chips and honey. Stir until completely melted and well incorporated.
Drizzle glaze over cooled cake. Then sprinkle with mini chocolate chips.
Calories: 451kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 278mg | Potassium: 393mg | Fiber: 4g | Sugar: 35g | Vitamin A: 190IU | Vitamin C: 5.3mg | Calcium: 83mg | Iron: 3.1mg