Are you looking for the best Chocolate Zucchini Bundt Cake recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Chocolate Zucchini Bundt Cake photos and we also list the complete Chocolate Zucchini Bundt Cake recipe to prepare it easily at home.
Ingredients :
¾ cup175 mlbutter, softened
2 cups500 mlgranulated sugar
3eggs
3 cups750 mlfinely grated zucchini
1 cup250 mlchopped walnuts
2 tsp10 mlvanilla
2½ cups625 mlRobin Hood® All-Purpose Flour
½ cup125 mlcocoa powder
2 tsp 10 mleach baking powder and baking soda
1 tsp 5 mlsalt
2/3 cup150 mlCarnation® Evaporated Milk
Directions :
1 : Preheat oven to 350ºF (180ºC). Grease 10-inch (3 L) bundt pan; set aside.
2 : Cream butter with sugar in large bowl until light and fluffy. Beat in eggs one at a time. Stir in zucchini, walnuts and vanilla.
3 : Sift together flour, cocoa, baking powder, baking soda and salt. Stir into zucchini mixture alternately with evaporated milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pan.
4 : Bake 55 to 65 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack 10 minutes. Turn out onto rack; let cool completely. (Cake can be wrapped in plastic wrap and stored at room temperature for 1 day or refrigerated for up to 3 days).
5 : Chocolate Glaze: Melt 1/3 cup (75 ml) chocolate chips with 3 tbsp (45 ml) corn syrup in small saucepan over low heat, stirring constantly. Remove from heat and gradually stir in 3 tbsp (45 ml) NESTLÉ® CARNATION® Regular Evaporated Milk. Drizzle over cake.
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