In honor of National Bundt Cake Day, I have a recipe to share for a Double Chocolate Zucchini Bundt Cake.
Last week I watched a documentary about the sugar that is found in our food, particularly the food that kids eat. You can watch the documentary here, in French only. Thus, our family has decided to stop buying junk food and start making our own cookies, cakes and snack food. Here are the reasons why..Firstly, we can control the amount of sugar and salt going into the finished product. Secondly, we only put in what we would like and we don’t need all those extra preservatives and additives.
There was one zucchini left over from the pick your own ; and we’ve eaten enough zoodles this week. Therefore, I searched online for a chocolate muffin with zucchini so that the kids could get a good dose of chocolate with a side of hidden veggies (shhh don’t tell them there are good things for them in it). I found this recipe for Double Chocolate Zucchini Muffins. I got the muffin pans out and was getting ready to put the liners in when I stumbled upon it being National Bundt Cake Day. Also since we don’t get out the bundt cake very often, I thought it would be the perfect opportunity to talk about a bundt pan.
Here is the recipe :
We doubled the original recipe and made quite a few substitutions. This cake is also egg and dairy-free!
TBS - Tablespoon
Tsp - teaspoon
TBS - Tablespoon Tsp - teaspoon