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!
One Year Ago: Granola Muffins
This dark, rich, moist chocolate bundt cake with chocolate chips, coconut and zucchini is a decadent treat.
- 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
- Preheat the oven to 350 degrees F. Lightly grease and flour a 10-cup bundt pan.
- In a medium bowl whisk together the flour, cocoa, espresso powder, baking soda, baking powder, and salt.
- In a large mixing bowl stir together both sugars and butter until smooth. Add buttermilk, eggs, and vanilla; mix well.
- Add half the dry ingredients, stirring just until moistened.
- Stir in the shredded zucchini, then the remaining flour mixture.
- Stir in chocolate chips and coconut.
- Pour batter into prepared pan.
- Bake until the top springs back when lightly touched, about 45 minutes. Remove from the oven and cool on a rack for 15 minutes.
- 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.
- Once cooled, move cake to a serving platter. Dust with powdered sugar.
Adapted from King Arthur Flour Whole Grain Baking