Quite a different flavor combo, but this chocolate zucchini praline Bundt cake totally works. The cinnamon chocolate flavor is well balanced. Apples and zucchini give the cake a moist texture. Crunchy and sweet, the topping is quite tasty. It will be a treat for your family and friends who get a slice. This year the zucchini is growing really nicely. I have one recipe for zucchini bread so that I could make use of the abundant supply of zucchini, but I found myself also craving chocolate. So I added cocoa and that's how I came up with this recipe.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 2 1/2 cup(s) all-purpose flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) cinnamon
- 1/2 cup(s) butter or margarine
- 1/4 cup(s) oil
- 1 1/4 cup(s) sugar
- 2 large eggs, beaten
- 4 tablespoon(s) cocoa powder
- 1/2 cup(s) sour milk or buttermilk
- 1 teaspoon(s) vanilla extract
- 2 cup(s) zucchini, grated
- 1 large apple, peeled, cored and chopped
- - bread crumbs, enough to coat pan
- TOPPING
- 1 cup(s) chocolate chips
- 1 cup(s) almonds or walnuts, chopped
- 1/2 cup(s) brown sugar
Intructions :
- Preheat oven to 325 F. Cream butter, oil, and sugar. Beat in eggs and set aside
- Sift dry ingredients and add alternately with sour milk to creamed mixture
- Add zucchini and vanilla. Slowly mix in apple
- Grease a Bundt cake pan and sprinkle with bread crumbs
- Pour cake batter into prepared Bundt cake pan. Mix topping ingredients and spread evenly on the cake batter. Gently push the topping into the dough. When it bakes, less will fall off
- Bake for 55 minutes
- When done, loosen the cake from the pan with a butter knife. Invert the cake onto a cake plate. If you want the topping on the top, put a plate on top of the pan and flip it. Then, put a decorative plate on the flipped cake and flip again so the topping side is up.
Rated 5/5 based on 72 Reviews
Keyword : chocolate-zucchini-praline-bundt cake