Saturday 2 August 2014

Zucchini Chocolate Bundt Cake


This is absolutely an amazing and incredible cake!  What it caught my eyes to do this cake was, it contained zucchini!  I’ve never come across cake that contained vegetable.
Hiding vegetable in the chocolate cake is indeed a clever idea.  Zucchini gives moistness to the cake and you won’t be able to taste it at all as it’s flavourless.
My family and siblings couldn’t believe that there’s zucchini inside the cake.  There wasn’t a shred of zucchini and taste of it too.
Ladies, I would like to side track a little while and introducing you my new baking partner and she’s Ms KitchenAid  *applause.
After 1 year of admiring, I had finally decided to “bring” her home when the red was on sales at ToTT and the price was S$699 and… also, at the same time,
 bidding farewell to my faithful partner – Ms Philip Mixer.  She was a great partner that had been serving me well for the last 1 year.   Bye! Bye!

Ok!  Here you go my newly found love Zucchini Chocolate Bundt Cake adapted from 
Cake Keeper Cakes by Lauren Chattman


½ cup      Unsweetened Dutch Process cocoa powder
                plus more for dusting pan
½ cup      Sour cream
3              Large eggs
2 tsp        Vanilla extract
310g       All purpose flour (I used cake flour)
2.5 tsp     Baking powder
1.5 tsp     Baking soda
1 tsp        Salt
2 tsp        Instant espresso powder (I also, like Lena, used Nescafe decaf)
170gm    Butter, softened
1 cup       Caster sugar (I reduced to 110gm)
1 cup       Brown sugar (I reduced to 75gm)
2 cups     Coarsely shredded zucchini (squeezed excess water)
1 cup       Semisweet chocolate chips
1 cup       Sliced almonds

(1)Preheat oven to 350ºF/177ºC (depend on individual oven, I adjust to 160ºC).  Grease the bundt pan and dust with unsweetened cocoa powder.

(2)Whisk together the sour cream, eggs, vanilla in a large glass measuring cup.  Sift together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder and whisk them in a medium bowl.

(3)With the mixer on low speed, add ½ of the flour mixture and beat until incorporated.  Add ½ of the sour cream mixture.  Repeat, alternating flour and sour cream mixtures and ending with flour mixture, scaping down the sides of the bowl between additions.  Stir in the zucchini, chocolate chips and nuts.

(4)Scrape the batter into the prepared pan.  Bake until a toothpick inserted in the center comes out clean, about 45-60 mintues.  Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.  Slice and serve.

I’m baking along this recipe with 3 beautiful ladies and they are Zoe from Bake for Happy Kids, Joyce from Kitchen Flavour and Lena from Frozen Wings.

Therefore, I’m linking my post to Bake-Along #65.  From now until 6 August 2012, we are baking Zucchini Chocolate Bundt Cake from Cake Keeper Cakes on Page 108.  

Come!  Join us.


  1. You have get a good partner in baking...I have yet to invest for kitchen aid mixer...your zucchini chocolate bundt cake looks so delicious as well.

  2. Hi Amy,
    You are right, this is one amazing delicious cake. My family like this cake too.
    Your link did not get through the other day, and I am unable to link for you as the photo appears blank. No idea why! Finally able to link today. Thanks for baking along with us.
    Congratulations on your new mixer! It's a beauty! I can understand how you must feel!
    Looking forward to all your wonderful baking with your new kitchen toy! :)

  3. Hi Amy,

    You made it!!! Sorry that I wasn't fast enough to help you with the linking. Good that Joyce did it for you :p

    This must be an extremely happy day for you... Moist chocolate cake to enjoy and a sexy baking tool :D


  4. Amy , the zucchini cake so as the spanking new red KA made me drool ! Looking forward for more of your baking goodies using that sexy ( Zoe's word ) kitchen gadget , atta girl :D

  5. hi amy, you photographed it so well that makes it look so pretty! very glad that you had enjoyed eating this cake . I guess will see you more in action in the kitchen now that you got a really helpful baking partner! cheers!