The reason for this post is my son’s friend. My son kept two friends from his old school, who are siblings. The girl has the same age as my son and her brother is two years younger. He plays with both of them and this year we got to spend our holidays together.
Their parents have also become good friends of ours and so all of us have a great time when we see each other. Now, this family has three children; two girls and the boy.
While the girls are quite easy going when it comes to food, the boy is a very picky one. And when I say picky, I mean real picky. He gives his mother a very hard time when it comes to eating and the palate of food he consumes varies between very narrow to non-existent. On the other hand, he loves sweets and especially chocolate! I don’t blame him, who doesn’t?
So, when I saw this recipe at King Arthur’s Flour site, I immediately thought of the little one and my pour friend. I told her about the recipe and that I was going to try it and if it was good, I would post about it and give it to her.
I made the cakes and they were so delicious! The addition of zucchini made them very fluffy and soft inside. But the most important thing was that, you couldn’t possibly detect the vegetable inside the cake.
Well, little man I think you found your master here! I am going to send my friend the recipe and we will both be laughing, when he will eat it without realizing that he is eating zucchini, which by the way he detests.
So, if you have a picky eater in the family, or if you don’t have a picky eater in the family, but you want to enjoy a really good, very fluffy and so easy chocolate cake, do give this a try, you won’t regret it!
Little Chocolate Zucchini Bundt Cakes
2 large eggs
1/3 cup honey
½ cup corn oil, or any other vegetable oil
½ cup light brown sugar
1 tsp vanilla extract
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1/3 cup cocoa
1 2/3 cups all-purpose flour
1 cup chocolate chips
2 cups shredded unpeeled zucchinis
Preheat oven to 175° C/350° F.
Put the first 5 ingredients in the mixer bowl and mix in low speed.
Add the next 5 ingredients and continue to mix at low speed.
Stir in the chocolate chips and the zucchinis.
I used three small, paper, bundt cake molds, but you can use any other shaped pan.
Butter and flour them and pour the batter in the pan/pans.
I baked them for 40 minutes and they were done.
The original recipe called for 65 minutes.
After 40 minutes, start to check with a toothpick or a knife.
If it comes fairly clean then the cake is done.
It is not going to come out completely clean, because of the chocolate chips that melt inside the cake.
Cut and serve.
- 2 large eggs
- ⅓ cup honey
- ½ cup corn oil, or any other vegetable oil
- ½ cup light brown sugar
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ⅓ cup cocoa
- 1⅔ cups all-purpose flour
- 1 cup chocolate chips
- 2 cups shredded unpeeled zucchinis
- Preheat oven to 175° C/350° F.
- Put the first 5 ingredients in the mixer bowl and mix in low speed.
- Add the next 5 ingredients and continue to mix at low speed.
- Stir in the chocolate chips and the zucchinis.
- I used three small, paper, bundt cake molds, but you can use any other shaped pan.
- Butter and flour and pour the batter in the pan/pans.
- I baked them for 40 minutes and they were done.
- The original recipe called for 65 minutes.
- After 40 minutes, start to check with a toothpick or a knife.
- If it comes fairly clean then the cake is done.
- It is not going to come out completely clean, because of the chocolate chips that are melted.
- Cut and serve.