Chocolate Coconut Zucchini Bundt Cake – #BundtaMonth

by Kate on September 12, 2012

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Recently I was approached by Anuradha of Baker Street about participating in a new baking project. She along with Lora of Cake Duchess are spearheading a new group called BundtaMonth! They’ve asked me, along with a few other fabulous foodies to co-host with them this month and I couldn’t be more flattered to be in such great company. This month the ingredient will be zucchini. Immediately I was struck with an idea and knew which direction I wanted to go with my bundt. Chocolate! I’ve paired the two together in the past for Muffin Monday and it was a great success. This time around I decided to kick the chocolate factor up, way up.

Not only is the cake a deep chocolate thanks to the addition of espresso powder but there are chocolate chips scattered throughout as well. I also added some coconut. This is a cake that is dark, rich and moist. It needs nothing more than a dusting of powdered sugar to finish it off. Oh and there are both a fruit and vegetable in there so this can count as health food, right? Right? We’d love to have you join us and see what you could do with some zucchini and a bundt pan!

The idea of BundtaMonth stems from their combined love for baking bundt cakes. Anuradha and Lora will pick an ingredient and announce it the first week of every month.  All you bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a bundt – mini or large – and link it up to their blogs throughout the month. Sounds like fun, right? That’s what I thought too!

Here’s how to bake with #BundtaMonth:
– Bake your September #BundtaMonth Zucchini Bundt.
– Post it before September 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Zucchini Bundt)
– Join the Bundt baking party! Share your link it to our blog hop by clicking here or here.
– Link back to both Anuradha’s and Lora’s announcement posts.

Enjoy!

~K

One Year Ago: Granola Muffins

Chocolate Coconut Zucchini Bundt Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 1 bundt cake

Chocolate Coconut Zucchini Bundt Cake

This dark, rich, moist chocolate bundt cake with chocolate chips, coconut and zucchini is a decadent treat.

Ingredients

  • 2 1/2 cups (10 ounces) all-purpose or whole wheat flour
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, softened, or vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups shredded zucchini
  • 1 cup semisweet chocolate chips
  • 1 cup sweetened flaked coconut
  • powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease and flour a 10-cup bundt pan.
  2. In a medium bowl whisk together the flour, cocoa, espresso powder, baking soda, baking powder, and salt.
  3. In a large mixing bowl stir together both sugars and butter until smooth. Add buttermilk, eggs, and vanilla; mix well.
  4. Add half the dry ingredients, stirring just until moistened.
  5. Stir in the shredded zucchini, then the remaining flour mixture.
  6. Stir in chocolate chips and coconut.
  7. Pour batter into prepared pan.
  8. Bake until the top springs back when lightly touched, about 45 minutes. Remove from the oven and cool on a rack for 15 minutes.
  9. Loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or running a thin, flexible spatula down the sides, then put the rack on top of the pan and invert the cake. Remove the pan and allow the cake to cool on rack completely.
  10. Once cooled, move cake to a serving platter. Dust with powdered sugar.
  11. Enjoy!

Notes

http://foodbabbles.com/chocolate-coconut-zucchini-bundt-cake/

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{ 40 comments… read them below or add one }

Baker Street September 12, 2012 at 9:10 am

Chocolate and Zucchini! Of course, great minds think alike! I love the idea of adding coconut. Your cake looks moist and tender. Thanks for baking along this month, Kate! xx

Reply

Renee September 12, 2012 at 9:53 am

Chocolate and coconut are a match made in heaven (or at least one of my favs for sure). Great recipe!

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Kate September 13, 2012 at 2:46 pm

Oh yes, a woman after my own heart 😉 I adore the combination of chocolate and coconut! Thanks Renee!

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Deb @ knitstamatic September 12, 2012 at 11:06 am

Chocolate and coconut are a wonderful combination along with zucchini. You cake looks so nice and moist. Happy baking along with you!

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Kate September 13, 2012 at 2:45 pm

Thanks Deb! It was great to be a part of this project with so many talented bakers.

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Jennie @themessybakerblog September 12, 2012 at 11:19 am

This cake sounds divine, and I love the idea of creating delicious, creative bundt cakes. Yum! The addition of coconut was genius, and I can’t wait to try this cake.

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Kate September 13, 2012 at 2:45 pm

If you make it, I hope you like it! It was quickly devoured over here.

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CJ at Food Stories September 12, 2012 at 11:30 am

Love your version with the coconut and espresso powder … Great Job!

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Kate September 13, 2012 at 2:44 pm

Thanks CJ! I’m so glad you like it!

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Lora @cakeduchess September 12, 2012 at 12:07 pm

Chocolate, coconut and zucchini-wow! I adore any dessert with coconut. I could smell this cake through my screen-and am very sad I don’t have a slice right now. Thank you for joining us crazy Bundt loving bakers-you rock, Kate:)xx

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Kate September 13, 2012 at 2:43 pm

Thanks for having me, Lora! I love this project and look forward to baking many more bundts.

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Cakewhiz September 12, 2012 at 12:57 pm

Chocolate and coconut… What a sinfully delicous combination!

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Kate September 13, 2012 at 2:43 pm

Thanks! It really was so very good together.

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ang September 12, 2012 at 1:41 pm

this looks delicious! i look baking with zucchini and can’t wait to try this out – i’ve pinned it for later.
have a great day!

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Kate September 13, 2012 at 2:42 pm

Thanks Ang! I’m glad you’ll be making it and hope you like it.

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Kate@Diethood September 12, 2012 at 1:57 pm

Oh my YUM! Chocolate and coconut… heaven!

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Kate September 13, 2012 at 2:42 pm

Oh yes, definitely heavenly 😉 Thanks!

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Barbara @ Barbara Bakes September 12, 2012 at 3:04 pm

Love the idea of a bundt a month – they’re my favorite cake.

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Kate September 13, 2012 at 2:41 pm

Ooo!! You should join in! It sounds like it’s going to be fun and I can definitely commit to eating, um… I mean, making a bundt cake each month. 😉

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ChristineM September 12, 2012 at 5:36 pm

oh my Kate, this is a goodie for sure. Definitely healthy like you said, he he.

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Kate September 13, 2012 at 2:40 pm

I like that we think alike 😉 Fruit and vegetables… definitely makes it health food!

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ChristineM September 14, 2012 at 5:43 pm

I finally got a tart pan I am so excited, going to try the goat cheese thyme tart recipe you posted a little while back, but I have to wait til it cools down!! too hot!

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Kate September 14, 2012 at 9:31 pm

Ooo!! I really hope you like it! It was very well received at work. 🙂 Let me know what you think. I would really appreciate your feedback.

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Christine September 15, 2012 at 6:58 pm

gotta go out of town this week and hoping for cooler weather next week! arghh!
I will def. let you know Kate.

Lisa September 12, 2012 at 10:03 pm

I love the coconut in your beautiful chocolate espresso zucchini bundt! The slice photos are mouth-watering!

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Kate September 13, 2012 at 2:40 pm

Thanks Lisa!

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Lynn Hallbrooks September 13, 2012 at 1:15 pm

Chocolate always makes me happy, so I’ve awarded this post with a Sunshine Award:

http://callsignwreckingcrew.blogspot.com/2012/09/the-sunshine-award.html

Have a great one!

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Kate September 13, 2012 at 2:39 pm

Thank you SO much Lynn! I’m flattered!

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Lynn Hallbrooks September 13, 2012 at 5:08 pm

You’re very welcome!

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elisabeth@foodandthrift September 13, 2012 at 11:30 pm

Hi Kate, So happy to bake along with you…just adore your amazing chocolate-zucchini cake with the coconut addition, and the chocolate chips…yumm! I pinned your beautiful cake!
Lizzie

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Kate September 14, 2012 at 4:32 pm

Thanks so much Elisabeth! Hope you like it!

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Terra September 15, 2012 at 5:38 pm

Gorgeous!!!!!!! Coconut and chocolate are so perfect together:-) Your cake looks so moist, I need a slice with my morning coffee! Hugs, Terra

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Kate September 15, 2012 at 8:05 pm

Thank you Terra!

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foowanderings September 15, 2012 at 7:31 pm

Love this version. I love anything coocnut and anything bundt. My favorite cake to have along with tea, Yours came out perfect!

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Kate September 15, 2012 at 8:04 pm

Thank you so much! It really was a hit around here and I’m so glad that you like it. You should join in on BundtaMonth!

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Jamie September 16, 2012 at 9:08 am

I have to bake a Bundt for this event! My dad bought one of the original Bundt pans and I am now the proud owner! Which makes me love Bundt’s even more. Nothing I think is better than a chocolate zucchini cake! Moist and chocolatey! And I love th addition of coconut! A perfect cake!

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Kate September 16, 2012 at 7:39 pm

Wow! Now, that sounds like a reason to bake a bundt indeed! Thank you so much for your kind words about mine. I think this monthly project will be tons of fun so it would be great to bake along with you!

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Tammy March 5, 2014 at 4:29 pm

Kate,
Help ASAP please! I need to make this gluten free asap for a birthday party on Saturday.
I have the GF flour needed, but should I add X’gum?
If so, how much? And when do I add it to the recipe?
Thanks a million!!!!

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Kate March 7, 2014 at 2:04 pm

Hey Tammy! You’ll replace the all purpose flour with your GF flour mix and add 1 1/2 teaspoons xanthan gum. You can add the xanthan gum in with your dry ingredients so just mix it right in with your GF flour mix. Good luck! Please be sure to come back and tell me how it turned out in your gluten free version. Hope it’s delish!

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Kate September 15, 2012 at 8:05 pm

I’ll be looking forward to it and enjoy your time away! Hope you’re going somewhere fun 🙂

Reply

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