Recipe courtesy of Curtis Aikens
Chocolate Pecan Zucchini Bundt Cake
- Level: Easy
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 686
- Total Fat
- 39
- Saturated Fat
- 5
- Carbohydrates
- 79
- Dietary Fiber
- 3
- Sugar
- 52
- Protein
- 7
- Cholesterol
- 53
- Sodium
- 370
Ingredients
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups sugar
3 packs soft baking chocolate (or 3 squares, melted)
1 1/2 cups oil
3 cups grated zucchini
1 cup pecans, chopped
3 teaspoons powdered sugar
Directions
- Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.