Ingredients

The following ingredients have 12 Servings
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 8 ounces cream cheese (softened)
  • 12 ounces (1.5 cups) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 8 ounces (2 sticks) unsalted butter (melted and cooled)
  • 2 cups shredded zucchini
  • 4 ounces (1/2 cup) bittersweet or semi sweet chocolate (melted)
  • Powdered (confectioner's) sugar (optional) (for dusting)

Instruction

  • Heat oven to 350 degrees F
  • Grease and flour a 12-cup bundt pan and set aside
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer (or with an electric hand mixer), beat cream cheese and sugar on medium speed until well incorporated. Add the eggs, one at a time, beating for 1 minute between each addition, then add the vanilla extract. With the mixer on low speed, pour in the melted butter and increase the speed to medium-high. Continue mixing about 3 more minutes, until the batter is shiny and smooth.
  • Reduce the speed to low and add the flour mixture all at once. It's important not to over-mix the batter, so beat just until incorporated (there will still be some flour present in the batter). Add the zucchini and use a spatula to fold it in and finish incorporating the flour into the batter. The batter will be thick.
  • Using a small pastry brush or spatula, "paint" the melted chocolate on the inside of the bundt pan.
  • Spoon the batter into the pan and bake for 45-50 minutes, until a skewer inserted near the center comes out with just a few crumbs. Remove cake from the oven and allow it to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
  • If desired, dust with powdered sugar.