There is a lot of baking going on here at our place! I can't seem to keep this cake in the house for long. I usually let it cool completely, cut it into thirds, wrap it and freeze two thirds, so there is some ready to be defrosted at all times. Not only do the kids love it, but it's a good treat for coffee or tea with friends, right Ana? Enjoy!
Chocolate Zucchini Bundt Cake
1/4 c EVOO
1/4 c unsweetened apple sauce
1 c white flour
1 c whole wheat flour
1/2 c cocoa
1 tsp b soda
1/2 tsp b powder
1/2 tsp fine sea salt
3/4 c packed brown sugar
1 tsp vanilla
1 tsp instant coffee granules
3 eggs
2 c grated zucchini
3/4 c dark chocolate chips
Preheat oven to 350F and grease a bundt pan.
Whisk together flours, cocoa powder, baking power, baking soda and salt. In a separate bowl, mix together apple sauce, olive oil and sugar. Add vanilla, coffee granules and eggs, mixing after each addition.
Reserve one cup of the flour mixure, and add the remaining dry mixture to the wet ingredients. Mix until just combined, and don't be fussed about how thick it is.
Add zucchini and chocolate chips to the reserved cup of flour and toss to coat. Fold into the batter and blend with a wooden spoon. Pour into the bundt pan and level.
Bake for 40-50 minutes, until done. Transfer to a rack to cool for 10 minutes, then run a knife around the edge of the pan and turn the cake out onto a rack to cool completely.
