I made this amazing chocolate cake a couple days ago and let’s just say it didn’t last long! Even my little boys both loved it. It’s so chocolatey and moist and little do they know, it’s got some veggies and fruit thrown in – albeit the extent of the fruit is orange peel but still, there’s gotta be some vitamin C in that orange peel hasn’t there? I’ve always adored the mix of chocolate and orange. Anyone else out there a Terry’s Chocolate Orange fan? The orange flavour isn’t overpowering at all and with just a hint of orangey tartness this chocolate bundt cake really stands out! You could easily omit the orange zest and the cake would be equally as delicious.
Chocolate Orange Zucchini Bundt Cake
Equipment
- Measuring cups
- Measuring spoons
- Bundt pan
- Zester or Rasp
Ingredients
- 3/4 Cup Vegetable Shortening
- 2 Cups Sugar
- 3 Eggs
- 2 Tsp Vanilla
- 1 Tbsp Grated Orange Zest
- 2 Cups Grated Raw Zucchini
- 2 3/4 Cup All-purpose flour
- 1/2 Cup Cocoa
- 2 1/2 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 1 Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Cup Milk
- 1/2 Cup Nuts of Your Choice
- 1/2 Cup Chocolate Chips
Instructions
- Cream vegetable shortening and sugar, beating until smooth. Beat in eggs; stir in vanilla, orange zest and zucchini. Blend well. Stir flour, cocoa and the rest of the dry ingredients. Add to zucchini mixture along with the milk. Put in a bundt pan and top with 1/2 cup nuts and 1/2 cup chocolate chips. Bake at 350 F for 50-55 minutes.
I did find that some chocolate came off on my cooling rack as I let the cake cool the way it came out of the pan (so all the nuts and chocolate chips were then on the bottom of the cake). Next time I think I would flip the cake back over to cool with the nuts and chocolate chips on the top. To serve, you can always invert again onto a serving tray or cake stand and your chocolate chips will stay intact since they will have cooled off.