Monday, April 19, 2010

Chocolate Zucchini Bundt

2/3 cup cocoa
2 tbsp. unsalted butter, melted
1 cup vegetable oil
3 cup flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 large eggs
3 cup sugar (plus more for coating pan)
3 cup grated zucchini (4 med. zucchini)
1 tsp. vanilla
Preheat oven to 350 degrees. In a small mixing bowl combine cocoa and melted butter (mixture will be stiff and dry). Add vegetable oil to cocoa (it will resemble motor oil- don't be alarmed) and set aside.

In a medium bowl sift together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat eggs and slowly add sugar, until thick and light in color. Add cocoa mixture to eggs until well combined, then gradually add flour being careful not to over mix. Once mixture is well incorporated add grated zucchini and vanilla.

Butter or spray bundt pan evenly with non stick spray, then sprinkle with granulated sugar to form a sugar crust. Pour batter into pan about 3/4 full. Place pan in a preheated oven for 65-70 minutes until toothpick inserted comes out clean.

Allow to cool completely before removing from the pan. Loosen your belt, because you'll be eating more than one slice.