Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Zucchini Chocolate Chip Bundt Cake with Chocolate Ganache Recipe

Ingredients

Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 1/4 cup sour cream (lite okay or Greek yogurt may be substituted)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 1/2 cups shredded zucchini, loosely laid in measuring cup then wrung-out very well in paper towels (about 1 medium zucchini grated on the coarsest blade of a box grater)
  • 1 cup semi-sweet chocolate chips (I prefer and recommend using mini-sized chips, but regular-sized may be substituted)

Chocolate Ganache

  • 2/3 cup semi-sweet chocolate chips (I used regular-sized)
  • 1/4 cup cream or half-and-half
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Spray a 12-cup Bundt or tube-cake pan very well with floured cooking spray making sure to get in all the nooks and crannies or grease and flour the pan; set aside.
  2. To a large bowl add the eggs, sugar, oil, sour cream, vanilla extract and whisk to combine until mixture is smooth and silky.
  3. Add the flour, baking soda, salt, and stir until just combined; don’t overmix or cake will be tougher. Batter is thick by design to handle the moisture from the zucchini.
  4. Add the zucchini and stir to combine. It’s important that you wring the zucchini out in paper towels before adding it or it could release too much water as it bakes, turning the batter too soupy and cake may not set well.
  5. Add the chocolate chips (I find mini chips sink less and stay more evenly distributed within the cake) and turn batter out into prepared pan, smoothing it lightly with a spatula if necessary, and give it a slam on the counter to release any air. Bake for about 38 to 42 minutes (I baked 40 minutes), or until top has set, is lightly golden browned, or a toothpick comes out clean or with a few moist crumbs but no batter. Due to the chocolate chips, you may hit some chocolate patches with the toothpick test. Because the moisture content in zucchini varies greatly, and due to climate and oven variances, baking times could vary; bake your cake until it’s done. Allow cake to cool in pan for about 15 minutes before inverting and releasing cake from pan and placing it on a rack to finish cooling. While cake cools, make the ganache.
  6. To a medium microwave-safe bowl, add the chocolate chips and heat on high power for 1 minute to soften chocolate; set aside.
  7. To a small microwave-safe bowl or glass measuring cup, add the cream (I used half-and-half) and heat on high power just until it begins to bubble and show signs of just beginning to boil (don’t actually allow it to boil), about 45 to 60 seconds.
  8. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.
  9. Add the vanilla and whisk to combine. Set aside for about 5 minutes, allowing ganache to cool and thicken a bit.
  10. Whisk mixture briefly before preparing to drizzle it over the cake. Ganache will set up a bit with time, but remains quite soft and drippy. Cake will keep for airtight at room temperature for up to 5 days. If the weather is very warm, you may prefer to store cake in the fridge so ganache stays firmer, noting that storing cakes in the fridge has a tendency to dry them out.

Baked Chipotle Sweet Potato and Zucchini Fritters

Baked Chipotle Sweet Potato and Zucchini Fritters

Ingredients:

1/4 cup unsalted butter, melted (or vegan butter)

1 large egg (or egg replacer or flax egg)

2 teaspoons chipotle seasoning (I use Mrs. Dash Southwest Chipotle)

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

2 tablespoons all-purpose flour (or almond, oat, or a gluten-free flour blend)

about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)

about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

Directions:

Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren’t traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.

Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.

Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.

Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plasticwap and make for handy lunchbox food.