Chocolate Zucchini Bundt Cake

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Ingredients:

3 Large Eggs
1 Tablespoon Vanilla Extract
1 Cup Granulated Sugar (11.25 ounces)
3/4 Cup Low Fat Buttermilk
1/2 Cup Avocado or Olive Oil
1 Orange Zest
2 Teaspoons Chili Powder
1 1/2 Cup All-purpose Flour (7.5 ounces)
1/2 Cup Natural Unsweetened Cocoa Powder (2 ounces)
1 Teaspoon Sea Salt
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
2 Cup Shredded Zucchini (10 ounces)
1/2 Cup Pecans, chopped

Directions:

Preheat the oven to 350°F. Lightly spray a bundt pan with olive oil (use a silicone brush if you need to spread th eoil more) and set aside.
In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk, oil, zest and chili powder.
Sift the flour, cocoa powder, salt, baking soda and baking powder together and add to the bowl.
Stir until just combined and no dry streaks remain.
Stir in the shredded zucchini and pecans.
Spread the batter evenly in the pan and bake for 40-45 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with just a few moist crumbs.
Let cool completely. Unmold.
Serve alone, with chocolate glaze or a dollop of lightly sweetened chocolate whipped cream

Notes:

Do not squeeze and drain the zucchini; the moisture in the zucchini keeps the cake moist.

Chocolate Zucchini Bundt Cake

Ingredients:

Directions:

Notes:

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