Ingredients
For the cake:
- 1/2 cup unsalted butter, softened
- 1 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/2 cup milk (I used fat free)
- 2 large eggs
- 2 1/2 cup all-purpose flour
- 3/4 cup dark chocolate unsweetened cocoa powder
- 1 tsp espresso powder
- 3 cup shredded zucchini
- 1 cup semi-sweet chocolate morsels
- 6 Tbsp heavy whipping cream
- 1 1/2 cup milk chocolate morsels
- 1 Tbsp unsalted butter
Instructions
- Generously grease a 12 cup Bundt pan with baking spray. Set aside.
- In a large mixing bowl, beat butter, sugar, baking soda, baking powder salt and canola oil together until blended. Add vanilla, milk and eggs and beat for 2-3 minutes. Add flour, cocoa and espresso and beat an additional 2-3 minutes until well combined. Fold in zucchini and semi-sweet morsels.
- Pour into prepared baking dish and bake in a 325 degree oven for 60-65 minutes.
- Remove and cool about 15 minutes in pan. Place a serving plate over top of pan and invert cake, tapping gently if needed. Allow to cool completely.
- For the glaze, heat the cream in a double boiler (or a glass bowl set over 1inch of boiling water). Whisk in butter and chocolate until smooth. Remove from heat and allow to cool about 15 minutes.
- Before adding glaze, rip strips of parchment paper and place under edges of cake. Drizzle glaze over top of cake and add sprinkles if desired. Allow to set, about 15 minutes. Remove strips of paper (and your cake plate will remain nice and clean)!
- Store in a cake saver at room temperature for up to 5 days. ENJOY.
Source Recipes : -Here-
