Triple Chocolate Zucchini Cake with Sprinkles (#BundtBakers)

Terri of Love and Confections chose this month's theme for the Bundt Baker's --->  SPRINKLES!!  "If it can be sprinkled and used to decorate a Bundt inside or out, then it's fair game" were the guidelines given by sweet Terri. I couldn't be more delighted with this theme.  Sprinkles on top makes everything better is what I believe.  Don't you?!  Not only does sprinkles make ice cream, whipped cream, cake or cupcakes look fancy and pretty but also yummy and special too.  Thank you, Terri for picking such a brilliant theme this month!

Right away I knew I wanted to use the chocolate sprinkles I had in my pantry from King Arthur Flour.  Some sprinkles can have a very bland and stale taste but NOT the chocolate sprinkles from King Arthur.  These chocolate little treasures are like mini chocolate kisses landing on your tongue when eaten.  I honestly think they are the BEST sprinkles ever! Paired with these sprinkles I thought it only appropriate to bake a recipe from King Arthur Flour and I knew exactly which one I wanted to bake -  Chocolate Zucchini Cake.  I had baked this cake earlier this summer and was astonished at how simple and delicious the recipe came out.  It was not only moist but decadent.  Cocoa powder along with semi-sweet chocolate chips and espresso powder all make up the rich chocolate flavor and then the zucchini and sour cream added into the batter allows for a ultra moist cake. This is a cake that you will make once and then make again and again.  You can bake it in a 9x13 or a bundt pan - either way is perfectly fine.

Frost the cake with chocolate chips that are melted onto the warm cake (as the original recipe calls for) or glaze it with a simple vanilla glaze and sprinkle it with SPRINKLES as I did. Either way is delicious.  Also, keep in mind that you can use whole pastry flour instead of all-purpose flour - I used half whole wheat and half AP flour and it gave the cake a wonderful texture and flavor. 

Triple Chocolate Zucchini Bundt Cake with Sprinkles
                                               (recipe from King Arthur Flour)

Cake Ingredients: 
1/2 cup butter, at room temperature
1/2 cup canola oil
1 3/4 cup sugar (I used 1 1/2 cups sugar - I also have used 1 cup maple syrup and 1/2 cup sugar with great success)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup sour cream, buttermilk or yogurt
2 1/2 cups flour
3/4 cup baking cocoa or Dutch-process cocoa
2 tsp espresso powder, optional but tasty
3 cups shredded zucchini (about a 10" zucchini)
1/2 cup semi-sweet chocolate chips

Vanilla Glaze Ingredients:
2 Tbsp butter, melted
3 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (more or less if needed for desired consistency)
chocolate sprinkles

Directions:
Preheat oven to 325 degrees F.  Grease bundt pan and set aside.

In a large mixing bowl, beat together butter and oil until smooth.  Add in sugar, vanilla extract, baking soda and powder and salt until smooth.  Beat in eggs.

Add in sour cream, buttermilk or yogurt alternately with the flour.  Add in cocoa and espresso powder, mixing until all is smooth.

Gently fold in shredded zucchini and chocolate chips.  Spoon batter into prepared pan and place into oven.  Bake for 35-40 minutes or until toothpick comes out clean when inserted into center.

Mix up glaze while cake is cooling completely.   In a medium bowl combine all glaze ingredients - except for the sprinkles -  mix until smooth.  Pour glaze over cooled bundt and then sprinkle with sprinkles.  Serve with happiness!

br /> Here are this month's "Sprinkles" Bundts:

• Black Onyx Bundt Cake from Living the Gourmet
• Bourbon Walnut Pound Cake from Magnolia Days
• Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
• Bundt Cake Extra Chocolateado from la mejor manera de hacer...
• Celebration Confetti Bundt Cake from Cali's Cuisine
• Chocolate Bundt Cake with Sprinkled Pink Glaze from la cocina de Aisha
• Chocolate Chip Cheese Cake from Tea and Scones
• Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
• Chocolate Walnut Cake with Sprinkles from FoodJam
• Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
• Crazy Coco Bundt Cake from Los Chatos Chefs
• Eggless Fingermillet Chocolate Bundts with Sprinkles from Seduce Your Tastebuds
• Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
• Funfetti Bundt Cake from Liv for Cake
• Funfetti Bundt Cake from Recipes, Food & Cooking
• 'Guild the Lily' Bundt from Jane's Adventures in Dinner
• Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jammin' Jimmies Bundt from Noshing With The Nolands
• Nutella Bundt with Nutella Glaze from Food Lust People Love
• Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
• Orange Dreamscicle Confetti Cake from Our Good Life
• Pistachio Sprinkled Bundt Cake from Sew You Think You Can Cook
• Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
• Sprinkled Jelly Donut Bundt Cake from Making Miracles
• Sprinkled Triple Chocolate Zucchini Bundt Cake from Baking and Creating with Avril
• Sprinkles of Love Cake from A Day in the Life on the Farm
• Strawberry Sprinkled Bundt Cake from The Freshman Cook
• Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
• Vanilla Mini Bundts from Passion Kneaded
• Watermelon Bundt Cake from Eat, Drink and Be Mighty

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Chocolate and Coffee Zucchini Bread

There is no doubt about it that my daily cup of coffee is a BIG part of my life.  It is usually the one of last things I think of when I go to sleep at night (looking forward to my morning cup) and the first thing I think of when I wake up! So yes, a hot cup of coffee is a delight to me.  I also enjoy baking with coffee as it truly accents the flavor of chocolate so well. And yes chocolate is yet another essential in my life.  Coming across this recipe for Chocolate and Coffee Zucchini Bread was a complete delight!  I found the recipe on Shockingly Delicious - a food blog by the lovely and kind, Dorothy.  I have followed Dorothy's blog for quite awhile now and have always enjoyed her recipes and stories. I was delighted to be assigned to her blog this past month through the Secret Recipe Club.

 

 

I dove right into my assignment to Dorothy's blog making her Best Onion and Mushroom Burgers.  Such. Delicious. Burgers!!! I highly, highly recommend whipping up a batch of these burgers.  Simple recipe for a family week night dinner or a fun and comforting dinner idea for the upcoming BBQ season.  I had all intentions of making these burgers again and photographing them for my Secret Recipe Club assignment but then switched gears drastically when I discovered this chocolate, coffee and zucchini delight of a quick bread.  What a treat! A perfect quick bread that can be made year round with ready available ingredients.  Easy to put together and lovely to eat.  Perfect!

 

 

I added some chocolate chunks and chopped walnuts on top of my bread.   I like to show what may be inside.... :-)

 

Chocolate and Coffee Zucchini Bread

                  (recipe from Shockingly Delicious)

 

Ingredients:

 

1cup grated unpeeled zucchini

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 eggs

2 tsp vanilla extract

4 Tbsp good quality cocoa

1 tsp instant coffee (or espresso) powder

1/2 tsp salt

1/2 tsp baking soda

1/2 cup mini (or regular) semi-sweet chocolate chips

1 1/2 cups flour

*1/4 cup chopped nuts (I used walnuts) - optional

1/4 cup chopped chocolate - optional

 

Directions:

 

1. Preheat oven to 350.  Grease a 9x5 loaf pan - set aside.

 

2. Take grated zucchini and gently roll into 2 layers of paper towels.  This is will help get rid of a lot of the moisture in the zucchini. Set aside.

 

3. Cream together butter and sugar until light and fluffy.  Add in eggs, vanilla extract, cocoa and coffee powder, salt and baking soda. Beat all together to combine.

 

4. By hand mix in zucchini and chocolate chips.  Also by hand, gently mix in flour - just until combined. Pour batter into prepared pan.  Top with chopped nuts and chocolate if you wish. Bake for 55-60 minutes.  *Cover bread with tin foil if the nuts begin to brown. Cool bread and enjoy with a hot beverage of your choice and a lovely book. Happiness!

 

 

 

Happy Chocolate and Coffee Zucchini Bread Baking!

 

 

 

 



An InLinkz Link-up

Zucchini Cornbread

 

Ladies and gentlemen it is time for you to try your hands at making a cornbread.  Yes, a cornbread.  Not just any kind of cornbread either.  I want you to get ready to make a cornbread that has a very special ingredient.  Zucchini.  That's right ZUCCHINI.

 

 

 

 

The Browned Eyed Baker offered this recipe earlier this summer.  As soon as I saw it I had to try it right away.  I was so glad that I did as this recipe created a wonderful cornbread that was not only beautiful to the eyes but also beautiful on the taste buds.  This bread is moist and has a perfect crumb texture. I even enjoyed this bread lightly toasted the second and third day.  And it was a great way to sneak in some extra veggies into my dear daughters as they too enjoyed this bread.

 

 

 

Grab that last zucchini in your garden and make this bread!

 

Zucchini Cornbread

(recipe from Brown Eyed Baker)

 

Ingredients:

 

1 medium zucchini

1 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 cup sugar + 1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 cup unsalted butter, melted and cooled

2 eggs

1/2 cup buttermilk

 

Directions:

 

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.  Set pan aside.

 

2. Trim ends of zucchini and cut 6 thin slices off and set aside for garnish.  Shred the remaining zucchini.  Toss grated zucchini with 1 tablespoon sugar and then place in colander and allow to drain for 30 minutes.  After at least 30 minutes, gather drained zucchini in a clean kitchen towel (or a doubled up paper towel) and squeeze out any possible remaining water.

 

3. In a large bowl combine flour,1/2 cup sugar,  cornmeal, baking powder, baking soda and salt.  Whisk all together and then set aside.

 

4. In a medium bowl combine melted butter, eggs and buttermilk.  Whisk together.  Add grated zucchini to butter mixture and stir gently to combine.

 

5. Pour wet ingredients into the flour mixture and stir all together with a rubber spatula until no traces of flour remain.

 

6. Pour batter into prepared loaf pan and bake for 50-55 minutes. Bread will be golden brown and a tester inserted in the middle will come out clean when done.  Allow bread to cool in pan for 10 minutes before removing from pan to cool further on a wire rack.  Bread can be stored at room temperature and wrapped in plastic wrap for up to 3 days.

 

                                                                            

 

 

Enjoy!

 

 

Happy Zucchini Cornbread Baking!

 



Loving my A/C and the combo of Pineapple and Zucchini

  The weather has been EXTREMELY HOT this past week here in Southern NH.  Temps have been in the high 90's to low 100's.  Usually for the month of July we have temps in the high 70's to 80's sometimes the 90's but hardly ever in the 100's.  Believe it or not I have baked more this past week than I have for the whole month of July. What is wrong with me?! 

 Through all my time baking this past week I have developed a very strong relationship with my A/C inside my house. Each time I have turned on the oven to pre-heat I bless and praise my A/C for its beautiful cool air it is providing us as it competes with the heat of the oven.

Just as I have shown appreciation and happiness to my air conditioner I have also grown to love the brilliant idea that combining pineapple with zucchini to make a quick and yummy bread is fabulously d'lish.  Oh. My. Yumminess.  What a LOVELY pair these two make.  The taste and texture of them together marry wonderfully into a quick sweet bread.  I don't know why I haven't seen such a concept until now.  Have I been totally out of the loop not having the knowledge that by adding pineapple to a zucchini bread recipe is not that unusual? For those of you that have yet to see this amazing kind of recipe before definitely join me in stirring up a batch. 

Not to worry this recipe makes TWO lovely loaves of bread - share one with others or plan ahead and freeze it for that perfect occasion that calls for a zucchini and pineapple bread.

Pineapple Zucchini Bread

(recipe discovered on Tasty Kitchen from member, sns717)

Ingredients:

3 whole eggs

1 cup oil (I used canola oil)

2 cups sugar

2 tsp vanilla extract

2 cups zucchini, shredded

small can of chunk pineapple - I cut my chunk pineapple into 4ths (the original recipe call for crushed pineapple)

3 cups AP flour

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 1/2 tsp ground cinnamon

3/4 tsp ground nutmeg

1 cup chopped walnuts, optional

Directions:

1. Preheat oven to 350 degrees F.  Grease two 9x5 bread loaf pans and set aside.

2. In a large bowl beat eggs to blend.  Add in oil, sugar and vanilla extract. Beat all together for a couple of minutes until mixture becomes thick and creamy.

3. Next add in shredded zucchini, pineapple, flour, baking soda, baking powder, salt, spices and nuts (if you wish).

4. Divide batter into two prepared pans.  Pop in oven and bake for 50-60 minutes or until a toothpick inserted into center comes out clean.   Cool breads for 10 minutes before removing from pans to cool completely.

Yumminess!

For all of you enjoying this HOT weather, stay cool!

Happy Pineapple Zucchini Bread Baking!

Zucchini Spice Cake with Maple Cream Cheese Frosting

Ahhhh the beauty of zucchini! - it is such a lovely vegetable.  Not only can it be made into something salty and savory (such as Zucchini Mac n Cheese) but it also can be made into something sweet and moist (such as Yummy Zucchini Cookies).  A very versatile offering from our Dear Mother Nature.

I've recently come upon a lovely blog called My Baking Addiction - I often feel like I have an addiction to baking (yeah, like every day!) so of course I was immediately drawn to this blog just because of it's name.  Well, once I started browsing through the blog I also became instantly in love with all of Jamie's recipes!!!!  My goodness a gold mine of fabulously amazing baking (and cooking) recipes!!!  This is where I discovered the lovely recipe of Zucchini Spice Cake with Maple Cream Cheese Frosting.  Not only did I love the idea of using up some of the zucchini that desperately needed a home in a recipe but I was delighted to make a frosting that had none other than NH's finest maple syrup in it.  Hip Hip HOORAY!  I was NOT disappointed by this recipe.  As I know you will not be either. So go ahead and grab that zucchini that is calling your name and couple tablespoons of maple syrup and whip up this d'lish cake.

Zucchini Spice Cake with Maple Cream Cheese Frosting

(recipe adapted from My Baking Addiction)

Cake Ingredients:

1 1/4 cup flour

1/2 cup brown sugar

1/2 sugar

1 1/2 tsp cinnamon

1/2 tsp ground cardamom (optional) - I didn't have this hand so I didn't use it

1/2 tsp nutmeg

1/2 tsp minced crystallized ginger (optional) - nor did I have this on hand

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup veggie oil (or you could use 1/2 cup veggie oil and 1/2 cup applesauce)

2 eggs

1 tsp vanilla extract

1 cup grated zucchini

Frosting Ingredients:

4 oz. cream cheese, softened

3 Tbsp unsalted butter, softened

2-3 Tbsp PURE maple syrup

1/2 tsp cinnamon

2 cups powdered sugar

Cake Directions:

1. Preheat oven to 350 degrees F. Grease an 8x8 baking pan and set aside.

2. Combine in a large bowl flour, spices, salt, baking powder and baking soda...

...and mix well.

3. In a medium bowl combine oil, eggs, sugar, vanilla extract and grated zucchini...

....and mix until thoroughly combined.

4. Add zucchini mixture to the flour mixture.  Stir until thoroughly combined.  Pour into prepared 8x8 baking pan....

5. Bake for 35-40 minutes or until toothpick inserted in the middle of the cake comes out clean.  Cool cake completely.  You can either remove cake from pan before frosting or frost directly in pan.

Time to make the delectable frosting....

Frosting Directions:

1. Beat together the softened cream cheese and butter until smooth and fluffy.  Add in maple syrup and then powdered sugar and cinnamon....

....beat all together to combine into one happy smoothness.....

.....a scrumptious treat of a frosting.....

.....frost cake as desired and enjoy! 

Happy Zucchini Spice Cake with Maple Cream Cheese Frosting Baking! 

Yummy Zucchini Cookies

Have you ever heard of Zucchini Cookies?  I've heard of Zucchini Cake, Zucchini Bread and Zucchini Muffins as baked goodies but cookies made with zucchini is something totally new to me.  I feel like I have just discovered America like Christopher Columbus....it's a whole new world to me now knowing that Zucchini Cookies exist! :-)  And man oh man are they gooooood!!! These cookies have yumminess and healthiness all wrapped up in one happy place.  The spices, raisins and nuts all go perfectly with the shredded zucchini that make up this cookie recipe. Of course if you don't like raisins or nuts (or even one of the spices) just omit them - you will still have a delightful cookie.

To make this cookie recipe even better I am honored to say that a friend of mine passed this recipe onto me which makes it a "Close to my Heart" recipe.  Thank you Stacey! Stacey's mommy made these cookies for her all throughout her childhood.....precious!!!

I decided to make these cookies for my parents as a "Welcome Home" gift this past weekend.  They had been off camping in their RV in Vermont so what better why to say "Welcome Home" than leave them a pretty jar wrapped with a ribbon filled with Yummy Zucchini Cookies!!!  To top off the surprise I used a zucchini from my mother's garden to make the cookies. Needless to say both my mom and dad were tickled pink with happiness to have these cookies waiting for them when they returned home. :-)

Yummy Zucchini Cookies

Ingredients:

I just looove the ground cloves in this recipe....

1 cup zucchini, grated

1 tsp baking soda

1 cup sugar

1/2 cup butter, at room temperature

1 egg, beaten

2 cups flour (I used whole wheat white flour just to get that extra kick of healthiness out of the recipe...white flour is fine too)

1 tsp cinnamon

1/2 tsp nutmeg

1/2  tsp ground cloves

1/2 tsp salt

1 cup nuts, chopped (I used walnuts...pecans would be yummy too)

1 cup raisins

Directions:

1. Preheat oven to 375 degrees F.  Then cream together butter and sugar in a large bowl until light and fluffy....

2. Add in beaten egg - mix well.

3. Add to butter mixture - flour, baking soda, all spices (you desire) and salt...

....mix well.

4. Grate zucchini....

....then add to batter along with raisins and chopped nuts....

....mix to combine.

6. Place tablespoonfuls (I used a medium Pampered Chef scoop) of cookie batter on greased, parchment paper lined or Silpat lined cookie sheets.....

....Bake for 12-15 minutes....and then magic!!!

Wait a minute or two and enjoy!

Happy Yummy Zucchini Cookies Baking!

This post has been linked to....

Tuesday at the Table

Zucchini Mac and Cheese

This healthy blog post will be brought to you by the Harwich, Mass. Public Library....thanking them for their wonderful free internet service while I am here on vacation. :-)

I feel immediately in love with this recipe....not only does it have cheese and pasta in it but also zucchini! And it tastes sooooo good!!! - even without butter!  Many thanks goes out to SnoWhite the creator of the  amazing blog called,  Finding Joy in My Kitchen - this is where I discovered this recipe.  SnoWhite provides yummy and  healthy recipes in abundance and she has amazing taste that allows her recipes to taste GOOD and HEALTHY.  For all of you that have crazy crazy amounts of zucchini this is the blog to go to - SnoWhite has volumes and volumes of delicious zucchini recipes!!!  I can't wait to try more of them in the near future.

Zucchini Mac and Cheese

(recipe from Finding Joy in My Kitchen)

Ingredients:

1 1/4 cup milk (I used 2%)

1/2 lb. pasta (whole wheat or plain)

1 1/2 Tbsp. flour (white whole wheat is suggested....although I used just white)

4 oz. Parmesan cheese, grated

4 oz. extra sharp cheddar cheese, grated

2 cups zucchini, shredded and drained

Salt and pepper - to taste

1/2 a sleeve of Ritz Crackers - crushed (whole wheat or seasoned bread crumbs can also be used)

Directions:

1. Grate cheese and zucchini......

2. Take shredded zucchini and place in a thin clean kitchen towel or a couple of paper towels and squeeze/ring out as much water as possible.....

This is very important to do for you want as little moisture as possible from the zucchini or else your mac and cheese dish will be watery - just like the "Great Lakes", as Sno White states. :-)

3. Toss zucchini with a couple shakes of salt and pepper....

4. Boil pasta until just about done. Drain pasta and place in a large bowl.

4. Add in zucchini and parm cheese to the pasta....

......mix well all together.

5. Place pasta, zucchini and parm cheese mixture into a well greased 9x9 glass baking dish.

6. Time to make the sauce - combine flour and milk in a large measuring cup and whisk.....

.....get all the large bumps out by whisking.

7. Pour milk/flour mixture into a medium saucepan.  Heat over medium heat, stirring frequently until it thickens.  Be patient, this takes a good 5-7 minutes until it thickens...

Once it thickens remove from heat and add in grated cheddar cheese.....

Stir to combine and melt into the warm milk/flour thickened mixture.

8. Pour 2/3 of the cheese mixture over the pasta and zucchini....

Stir sauce into pasta mixture gently.  Then add remaining cheese sauce over the top.

9. Sprinkle dish with crushed Ritz crackers or bread crumbs....

Bake in a preheated 400 degrees F. oven for 15 minutes, until heated through lightly browned and bubbly...

Serve with happiness knowing that you will be feeding your family something healthy and delish!

Happy Zucchini Mac and Cheese Baking!

This post has been linked to....

Mommy's Kitchen for Pot Luck Monday