Chocolate-Glazed Zucchini Walnut Bundt Cake

Name: Chocolate-Glazed Zucchini Walnut Bundt Cake
Yield: Makes one 6-cup (1.5 L) Bundt cake | Serves 12 to 16
Ingredients: ½ tsp (2 mL) salt; 1 tsp (5 mL) ground cinnamon; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1 ⅓ cups (330 mL) all-purpose flour; ⅔ cup (160 mL) walnut pieces; ½ cup (125 mL) maple syrup; 2 eggs; 2 cups (500 mL) coarsely grated, loosely packed zucchini; 1 cup (250 mL) chocolate chips; 6 Tbsp (90 mL) unsalted butter; ¼ cup (60 mL) maple syrup; 6 oz (180 g) bittersweet or semisweet chocolate, chopped; ½ cup (125 mL) sugar; ½ cup (125 mL) vegetable oil

Preparation info

Makes one 6 cup 1.5 L ) Bundt cake | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Like many other fruit or vegetable cake styles (carrot, banana, etc.), the zucchini lends moisture to this recipe.

Ingredients

Cake

½ cup (125 mL) sugar
½ cup (125

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C). Grease and flour a 6-cup (1.5 L) Bundt pan, tapping out the excess flour.
In a food processor, pulse the sugar, oil, maple syrup, and eggs until blended. Add the flour, walnut pieces, baking powder, baking soda, cinna