Kids in the Kitchen : Double Chocolate Zucchini Bundt Cake (egg-free / dairy-free)

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!

Double Chocolate Zucchini Bundt Cake

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Serves: 12 Prep Time: 30 minutes Cooking Time: 40-60 minutes 40-60 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

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Ingredients

• 2 TBS ground flax or chia seeds
• 6 TBS water
• 4 Tsp lemon juice or apple cider vinegar
• 2 cups of almond milk
• 4 cups of spelt flour or a mix of white or wheat
• 1 cup cocoa powder
• 2 TBS baking powder
• 2 Tsp baking soda
• Pinch of salt
• 2 Tsp vanilla extract
• 1 cup of coconut sugar (or brown sugar)
• 1/2 cup coconut oil, melted
• 1 cup chocolate chips
• 2 1/2 cup zucchini or 1 large zucchini, unpeeled and finely shredded

Instructions

1. Preheat the oven to 350°F or 180°C. Spray the bundt pan with coconut oil and dust lightly with flour.
2. Combine the flax/chia seeds with water and set aside. Stir the apple cider vinegar or lemon juice with the almond milk and set aside as well.
3. In a large bowl, combine the flour, cocoa powder, baking powder, salt and whisk together
4. Add each wet ingredient to the dry ingredient bowl and mix together. But do not overmix.
5. Fold in the chocolate chips and zucchini one by one.
6. Pour the batter into the bundt pan and bake for 40-60 minutes, or until a toothpick inserted comes out clean.
7. Let it cool and then remove from the pan with a plate on top. Let it cool and then enjoy with a glass of cool milk!

Yes, there are a few pieces of visible zucchini.

Notes

TBS - Tablespoon Tsp - teaspoon