A friend at work gifted me some old baking supplies she didn’t need anymore, one of which was a bundt cake pan, and I was especially excited because I’d been dreaming about this cake I’d made when I was younger that required a bundt cake pan. Okay, maybe it didn’t actually require it, but it’s better that way. 😉
So, behold, Chocolate Chip Zucchini Cake! Rich and dense, but not too sweet. This is one super yummy cake!
- 2 cups + 2 tbsp flour
- 1/3 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup sugar
- 1/3 cup canola oil
- 2 eggs
- 1 tsp vanilla
- 3/4 cup greek yogurt
- 2 1/2 cups grated zucchini (squeeze dry in a towel)
- 2 1/2 cups semi-sweet chocolate chips
- 2 tbsp butter
- 5 tbsp corn syrup
- 3 tsp water
Mix 2 cups of flour, cocoa powder, baking soda, and salt in a bowl and set aside.
In another bowl, beat sugar, oil, eggs, and vanilla together. Add yogurt and beat until well blended. Add dry ingredients and beat until just combined.
Coat 1 1/4 cups chocolate chips with 2 tbsp flour and fold into batter with zucchini.
Grease and flour bundt pan before filling with batter. Bake at 350 for 50-60 minutes.
While cake is cooling on a wire rack, mix 1 1/4 cups chocolate chips, butter, and corn syrup in a small saucepan on low. Stir until melted, then add 1/2 tsp’s of water until the consistency is thin enough to drizzle over cake. You can spoon over the cake or fill a baggie and cut the tip to pipe it over the cake.