Bundt Cake #48: Chocolate Zucchini

Kensington helped me make this cake.  Everything was going along great until I started grating zucchini into the chocolate cake batter.  She started crying.  A lot.  She couldn’t understand why anyone would add a vegetable to their cake.  I tried explaining to her that zucchini bread is so yummy…that chocolate is so yummy…that it would be a fabulous combination…but her 3 year old little mind couldn’t fathom this.  Then the cake was finished and she tried a bite.  Then she tried another bite.  Then she ate an entire piece.  This girl is now convinced that the best way to eat your veggies is in a chocolate bundt cake.  I’ll think you’ll agree…

Shopping List

1 box of chocolate cake mix

1 small box of instant vanilla pudding

1 small box of instant chocolate pudding

1/2 cup of veggie oil

1 1/4 cups of water

4 eggs

2 tablespoons cinnamon, divided

1 cup zucchini, shredded

1/2 walnuts, chopped

1 cup semi-sweet chocolate chips

2 cups powdered sugar

2-3 splashes of milk

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water, eggs and 1 1/2 tablespoons cinnamon with electric mixer.  Stir in zucchini, chocolate chips and walnut pieces.   Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes.  Then, invert cake onto serving plate to finish cooling.  To make the glaze, combine powdered sugar and remaining 1/2 tablespoon of cinnamon with a few splashes of milk.  (Add more powdered sugar if it’s to runny and more milk if it’s too thick.)  Pour glaze over cooled cake.