Chocolate-Chip Zucchini Bundt Cake
2 Tablespoons plus 3-1/2 cups flour
1 pound zucchini, trimmed
2-1/2 cups mini chocolate chips (divided use)
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1-3/4 cups granulated sugar
1 cup oil
4 eggs
2 teaspoons vanilla extract
1-1/2 cups sour cream (divided use)
1 cup confectioners' sugar
Fresh strawberries, optional
Preheat oven to 325 Degrees F. Coat 13-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon flour.
Shred enough zucchini on largest hole of grater to equal 2 cups. Wrap zucchini in paper towels to drain.
Toss 1 cup chips with 1 tablespoon flour. Combine remaining flour with baking powder, salt and soda. On medium-low speed, beat granulated sugar, oil, eggs and vanilla until blended. Starting and ending with flour mixture, alternately beat in flour with 3/4 cup sour cream.
Stir in zucchini and chips mixture. Bake 1 hour, 25 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Transfer from pan to rack; cool completely.
In microwave-safe bowl, microwave remaining chips in 30-second intervals, stirring until melted and smooth; cool. Whisk in remaining sour cream until smooth. Whisk in confectioners' sugar and 1-2 tablespoons water until smooth and spreadable. Transfer cake to plate. Spread frosting-glaze over cake. If desired, garnish with strawberries.
Servings: 24
Calories: 397
Protein: 5 g.
Fat: 19 g. (6 g. saturated)
Trans fat: 0 g.
Chol.: 40 mg.
Carbs.: 52 g.
Sodium: 180 mg.
Fiber: 1 g.
Sugar: 20 g
Kitchen time: 45 minutes.
Total time: 3 hours, 45 minutes.
Have not tried this yet. So it is not tried and true. Looks wonderful in magazine and thought I would post.
2 Tablespoons plus 3-1/2 cups flour
1 pound zucchini, trimmed
2-1/2 cups mini chocolate chips (divided use)
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1-3/4 cups granulated sugar
1 cup oil
4 eggs
2 teaspoons vanilla extract
1-1/2 cups sour cream (divided use)
1 cup confectioners' sugar
Fresh strawberries, optional
Preheat oven to 325 Degrees F. Coat 13-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon flour.
Shred enough zucchini on largest hole of grater to equal 2 cups. Wrap zucchini in paper towels to drain.
Toss 1 cup chips with 1 tablespoon flour. Combine remaining flour with baking powder, salt and soda. On medium-low speed, beat granulated sugar, oil, eggs and vanilla until blended. Starting and ending with flour mixture, alternately beat in flour with 3/4 cup sour cream.
Stir in zucchini and chips mixture. Bake 1 hour, 25 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Transfer from pan to rack; cool completely.
In microwave-safe bowl, microwave remaining chips in 30-second intervals, stirring until melted and smooth; cool. Whisk in remaining sour cream until smooth. Whisk in confectioners' sugar and 1-2 tablespoons water until smooth and spreadable. Transfer cake to plate. Spread frosting-glaze over cake. If desired, garnish with strawberries.
Servings: 24
Calories: 397
Protein: 5 g.
Fat: 19 g. (6 g. saturated)
Trans fat: 0 g.
Chol.: 40 mg.
Carbs.: 52 g.
Sodium: 180 mg.
Fiber: 1 g.
Sugar: 20 g
Kitchen time: 45 minutes.
Total time: 3 hours, 45 minutes.
Have not tried this yet. So it is not tried and true. Looks wonderful in magazine and thought I would post.