Cakes

Chocolate Chocolate Chip Zucchini Bundt Cake

Happy Labor Day!! I’m spending today recovering from jet skiing yesterday (and acquiring a bit of a sunburn in the process – ouch!), catching up on a laundry/housework, and getting organized for the week.

I guess that’s why it’s called “labor day”.

** no joke **

Anyway, I have a fun fact for you this morning. Actually, two facts.

One: this my 350th post… (dang….. I talk a lot)

and

Two: exactly one year ago, I posted a chocolate zucchini cake as a “pre-birthday” cake for myself.

Because just in case you didn’t notice, I have a nifty little widget on the right side of the blog counting down the days until my birthday. Because it’s rapidly approaching.

Rapidly.

P1000307

One year ago: Chocolate Zucchini Cake

Chocolate Chocolate Chip Zucchini Bundt Cake – adapted from barbara bakes

2 cups flour
1/3 cup unsweetened cocoa powder, sifted
1 1/2 tsp baking soda
3/4 cup sugar
1/3 cup canola oil
2 eggs
1 teaspoon vanilla extract
3/4 cup sour cream (or yogurt)
3 cups grated zucchini
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 12 cup bundt pan and set aside.
Combine flour, cocoa powder and baking soda in a bowl and whisk to combine. Set aside.
In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add sour cream and beat until well blended.
Add dry ingredients and mix just until combine. Mix in zucchini and chocolate chips.
Divide batter between pans. Bake for 50-60 minutes or until a tester comes out clean.
Cool 15 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

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