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–+ servings
Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake

Don't be put off by the vegetable-grated zucchini adds incredible moisture to this cake without affecting the flavor. The result is a rich, dense chocolate bundt that stays fresh for days.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 68 servings
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • Wet: 1 stick butter 1/4 cup coconut oil, 1 cup sugar, 1 cup light brown sugar, 2 eggs
  • Dry: 2 cups flour 2 tsp baking powder, 1/2 cup cocoa powder, pinch salt
  • Veg: 14oz zucchini grated

Equipment

  • Bundt pan
  • Mixer
  • Grater

Method
 

Instructions
  1. Beat butter, oil, and sugars. Add eggs.
  2. Sift dry ingredients and beat into the wet mix.
  3. Fold in the grated zucchini.
  4. Pour into a greased Bundt pan.
  5. Bake at 325 degrees F (160 degrees C) for 45-55 mins. Dust with powdered sugar.

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