Chocolate Chip Zucchini Bundt Cake Recipes
Ingredients
This amazing chocolate chip zucchini bundt cake is a great way to use up any zucchini that you have lying around. This cake is incredibly moist, and is packed with a delicious chocolate chip flavor. To make this cake, you'll need the following ingredients: 3 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon salt, 1 cup of vegetable oil, 2/3 cup of white sugar, 2/3 cup of brown sugar, 3 eggs, 2 teaspoons of vanilla extract, 2 1/2 cups of grated zucchini, 1/2 cup of semi-sweet chocolate chips, and 1/2 cup of chopped nuts (optional).
Instructions
To make this cake, begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In a large bowl, beat together the oil, white sugar, and brown sugar until creamy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually stir in the dry ingredients until just blended. Fold in the zucchini, chocolate chips, and nuts (if using). Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition
One slice of this delicious chocolate chip zucchini bundt cake contains approximately 270 calories, 12 grams of fat, 37 grams of carbohydrates, 2 grams of fiber, and 4 grams of protein. It is also a good source of Vitamin A, Vitamin C, Calcium, and Iron. This cake is a great way to add some extra vegetables into your diet, while still enjoying a delicious treat.
Serving Suggestions
This chocolate chip zucchini bundt cake is perfect for any occasion. Serve it as a dessert with a scoop of ice cream or a dollop of whipped cream. It is also great as a snack, served with a cup of tea or coffee. This cake will keep in an airtight container at room temperature for up to three days, or stored in the fridge for up to a week.
Tips & Tricks
If you don't have any zucchini on hand, you can substitute it with shredded carrots or applesauce. For a richer cake, try using dark chocolate chips instead of semi-sweet. You can also add a few tablespoons of cocoa powder to the batter for an extra chocolaty flavor. For a special twist, try adding a tablespoon of instant coffee to the cake batter for a mocha flavor.
Variations
This recipe is very versatile and can be easily adapted to suit your tastes. Try adding a cup of chopped walnuts, pecans, or almonds for a nutty flavor. You can also use raisins, dried cranberries, or white chocolate chips instead of the semi-sweet chips. For a different twist, you can also add a teaspoon of orange or lemon zest to the cake batter.
Conclusion
This chocolate chip zucchini bundt cake is a delicious and easy way to enjoy a sweet treat. It is packed with a wonderful chocolate chip flavor and is incredibly moist. Enjoy it as a dessert or snack, and feel free to adapt the recipe to your tastes. Have fun baking!
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