Let me tell you something about this cake.
You might want to make it … and soon. Really soon.
It’s that good.
It’s so good, in fact, it converted a vegetable-hating teenager into a vegetable-tolerating teenager. Vegetable-tolerating in cake form, that is. And this is the same teenager that tells me he isn’t much into sweets. Of course, he has repeatedly asked me to make him Tirasmisu again (which I just realized I haven’t posted yet), because he loved it so much when he had it at our house for our Easter dinner.
And they say women are contradictory?
And for your viewing pleasure, we have two views today…
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup unsweetened cocoa powder
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 1/2 cup applesauce
- 3 tablespoons unsalted butter, melted
- 3 cups shredded zucchini, packed
- Powdered sugar for dusting
Place a rack in the bottom third of the oven and preheat to 350 degrees. Butter and flour a Bundt pan then set aside. Whisk the flour, baking powder, baking soda, and cocoa powder into a large bowl to remove any lumps, then set aside.
In a separate mixing bowl, add eggs and beat on high speed for about 2−3 minutes with a hand mixer while gradually adding the sugar. The mixture will be pale yellow in color and have a thick, creamy consistency. Next, add the oil, applesauce and melted butter and beat thoroughly. Add the flour mixture and the shredded zucchini to the egg mixture and fold gently by hand until combined.
Pour the batter evenly into prepared Bundt pan. Bake for 1 hour before testing for doneness. The cake may take up to 75 minutes to bake but you’ll know it’s done when a toothpick comes out with moist crumbs attached.
Remove the cake from the oven and allow it to cool for approximately 20 minutes before removing it from the pan. Cool completely. Dust with powdered sugar before serving.