Chocolate Zucchini Sprinkle Bundt Cake
Eating vegetables has never tasted so good! This Chocolate Zucchini Sprinkle Bundt Cake is stuffed with sweetness, veggies and has “Thank you Mom!” written all over it!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 16 1 slice
- 4 cup zucchini
- 1 1/2 cup flour, all-purpose
- 1 1/2 cup flour, whole wheat
- 3/4 cup cocoa powder, unsweetened
- 3/4 teaspoon salt
- 2 teaspoon baking soda
- 1 small banana
- 1/3 tablespoon coconut oil
- 1 cup sugar
- 1/2 cup honey
- 1/4 cup packed brown sugar
- 4 large egg
- 2 tsp vanilla extract
- 3/4 cup Greek yogurt, plain
- 1 cup mini chips chocolate chips, semisweet
- 1 cup unsifted powdered sugar
- 1/3 cup cocoa powder, unsweetened
- 2 tbsp milk
Preheat oven to 350 degrees and prep a bundt pan by greasing it and dusting it with cocoa powder.
Use a cheese grater or food processor to shred the zucchini. I needed 3 small ones to get 4 cups!
In a large bowl, combine flours, cocoa powder, salt and baking soda. Set aside.
In another large bowl, mash your small banana. Add coconut oil, sugar, honey, brown sugar, eggs, vanilla and greek yogurt.
Add dry ingredients to wet (if you're using the optional mini chocolate chips leave 1 tablespoon of the dry ingredients in the bowl and coat the chocolate chips in it).
Stir until almost combined and then add the shredded zucchini and the mini chocolate chips coated in the extra dry ingredients. Don't over mix.
Pour into prepared bundt pan and bake for 50-75 minutes or until an inserted knife or toothpick comes out clean!
Chocolate Glaze: Combine powdered sugar, cocoa powder and 2 tablespoons of milk in a bowl with a whisk. Continue to add more milk until you reach the right consistency! Pour (or pipe) onto cooled cake and top with sprinkles!
Calories: 314kcal | Carbohydrates: 63g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 298mg | Fiber: 5g | Sugar: 40g