Chocolate Zucchini Bundt Cake

Name: Chocolate Zucchini Bundt Cake
Ingredients: 2 tablespoons unsalted butter, room temperature; 4 large eggs; 1 teaspoon salt; 3 cups coarsely grated zucchini, packed; 3 cups granulated sugar; 3 cups all-purpose flour; 1 teaspoon vanilla; 1 teaspoon baking soda; 1½ teaspoon baking powder; ⅔ cup unsweetened cocoa powder; 2 to 3 tablespoons granulated sugar; 1 cup canola oil; 2 tablespoon unsalted butter, melted

Preparation info

Difficulty
Medium

Appears in

Lick The Bowl Good

By Monica Holland

Published 2013

About

This is one of my favorite cakes and the first recipe I ever shared on my blog. I’ve made this for many family get-togethers and even a few birthdays. The crunchy sugared crust is the best part and because it’s loaded with zucchini, it stays moist for several days.

Ingredients

2 tablespoons unsalted butter, room temperature
2 to 3 tablespoons granulated sugar
⅔</

Cake
Vegetarian

Method

Preheat oven to 350°F.
Thoroughly coat the insides of a 15-cup Bundt pan with softened butter. Do not be tempted to use nonstick cooking spray here. Dust the inside of the buttered pan with sugar, and swirl the pan around to coat it thoroughly. Tap out a