I found this cake from Southern Living magazine is dense and moist, but not too sweet. I made the recipe into cupcakes for my son’s 2nd Birthday party and they were a huge hit! To make cupcakes, follow the recipe below but bake for 30 minutes in 18 muffin tins lined with paper liners (instead of baking in a Bundt pan).
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
3 cups granulated sugar, plus extra for pan
1 cup semi-sweet chocolate chips, melted
1 1/2 cup vegetable oil
3 cups shredded zucchini
1 cup pecans, chopped (optional)
Directions:
- Pre-heat oven to 350 degrees F.
- Spray Bundt pan with Pam cooking spray and lightly sprinkle with sugar. Tap sides and bottom of pan to evenly distribute sugar. (I learned this trick years ago–instead of flouring a baking pan, use sugar. Works the same, but tastes so much better!)
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat eggs at medium speed with an electric mixer.
- Gradually add sugar to eggs, and beat until blended.
- Add melted chocolate and oil to egg mixture and beat until blended.
- Gradually add flour to chocolate mixture and beat at low speed until blended.
- Fold in shredded zucchini and pecans (if using).
- Pour batter into prepared Bundt pan and bake 1 hour and 15 minutes, or until a wooden toothpick inserted in center comes out clean.
- Cool in pan 15 minutes after baking.
- Remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar before serving, if desired.
