I love bundt cakes… They are kind of like the tom boy of the cake world, but in a really good way.
It’s not much of a secret to anyone who knows me that I can be a bit high maintenance. I’m not much of a tom boy at all. I am the girl who can’t leave the house without making sure each hair is in place and I have my makeup done. But, I have long admired the women who can throw their hair up in a ponytail and don’t feel the need to wear makeup all the time. I don’t have the self-confidence (or the skin) for that, but I wish I did.
Bundt cakes are much the same way… While most cakes wouldn’t dare go without a nice layer of frosting and fondant, a bundt cake just throws on a dusting of powdered sugar and is good to go. Feeling fancy? Add a quick glaze or a ganache, but most of the time it’s really not necessary. The cake is beautiful without it.
So why all of the talk about bundt cakes? Recently I discovered this great recipe for a whole wheat chocolate zucchini bundt cake, and I just can’t get enough of it. I’ve already made it twice in the past few weeks. I stumbled across it in the King Arthur Flour Whole Grain Baking Cookbook (one of my favorites!). You can throw it together pretty quickly, and you don’t even need a stand mixer. It’s easy to do by hand. Sometimes I prefer that.
I hope you’ll give this one a try. I swapped out the butter in the recipe for olive oil for some added flavor. I like the flavor of olive oil in baked goods lately. The recipe yields a nice, moist chocolate cake. You don’t have to tell anyone that it’s made with zucchini or whole wheat flour. That’ll be our little secret.
Whole Wheat Chocolate Zucchini Bundt Cake
(Makes one bundt cake, adapted from the King Arthur Flour Whole Grain Baking Cookbook)
- 2 1/2 cups white whole wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup lightly packed dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup buttermilk
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
- Powdered sugar
Preheat the oven to 350°F. Lightly grease and flour a bundt pan, and set aside.
In a mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and sea salt.
In a separate mixing bowl, whisk together the brown sugar, granulated sugar, and olive oil. Add the buttermilk, eggs, and vanilla. Stir in the zucchini. Add the dry ingredients, stirring until they are just incorporated and evenly moistened. Fold in the chocolate chips.
Transfer the batter to the prepared bundt pan, and bake the cake for about 45 minutes, until a toothpick inserted comes out clean (or with just a few wet crumbs). Let the cake cool in the pan for about 10 – 15 minutes. Then, invert the cake onto wire rack to cool completely. Dust with powdered sugar before serving.