The Pioneer Woman Tasty Kitchen
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Zucchini Swirl Bundt Cake

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Easy

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Description

Moist and rich. Decadent and simple. Your taste buds will love you.

Ingredients

  • 1-½ cup Flour, Divided Use
  • ½ teaspoons Cinnamon
  • 1 dash Allspice
  • ½ teaspoons Baking Powder, Divided Use
  • 1 teaspoon Baking Soda, Divided Use
  • ½ cups Cocoa (dutch Press Works Best)
  • ¼ teaspoons Espresso Powder
  • 2 cups Zucchini
  • 3 whole Eggs
  • 1 cup Oil (half Olive Oil, Half Canola)
  • 2 Tablespoons Orange Juice (or 1 Tbsp Orange Zest)
  • 1 cup Sugar
  • 1-½ teaspoon Vanilla
  • 7 ounces, weight Chocolate Chopped (50% Dark)

Preparation

Preheat oven to 180 C (or a about 385 F).

We will be mixing two different dry batches, so sift each group together in a separate bowl.

White Mix:
1 cup flour
1/2 teaspoon cinnamon
1 dash allspice
1/4 teaspoon baking powder
1/2 teaspoon baking soda

Black Mix:
1/2 cup flour
1/2 cup cocoa
1/4 teaspoon espresso powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda

Combine the rest of the ingredients in a third bowl: the zucchini, beaten eggs, oil, juice, sugar, vanilla, and chocolate.

Split the liquid batter between the two dry bowls and mix each bowl gently until completely combined.

Butter a bundt pan. To make the swirls, dump alternating cupfuls of white and black batter into the bundt pan. I did about 4-5 alternating “colors.” Once you’ve distributed all the batter take a spatula and run it through the middle of the batter around the pan once. This will produce the swirl pattern. (For pictures, see related blog post)

Bake for 40-55 minutes. Cake is done once cracks are dry and toothpick comes out clean. If you are unsure, leave it in for another few minutes (the toothpick will be dry before the cake is done). The cake is very moist, but you don’t want it to be undercooked.

Let cake cool slightly before removing from pan. Serve with butter!

You may want to have a witness there when you take your first bite because, trust me, it will be hard to restrain yourself. An alternative name for this cake is the “24 Hour Cake” because it only lasts that long, or less.

(Yes, I just made that up …. maybe)

*Healthy alternatives: use all olive oil rather than just half and/or substitute 1/2 cup whole wheat flour for 1/2 cup of regular flour in white mix.

4 Comments

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amiebea on 8.14.2010

It was delicious and my husband LOVED it. He couldn’t even tell there was zucchini it in.

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amiebea on 8.14.2010

I just made this and can’t wait to try it. Our apartment smells amazing!

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everydayisgourmet on 5.6.2010

I’m glad you like it! It’s one of my personal favorites as well!! : )

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Julie on 4.30.2010

Made this last night…….excellent recipe!!!

2 Reviews

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raine on 8.30.2010

I have a sweet tooth so disregard this if you like your chocolate neutral and dry (though the cake itself is moist, with a nice crumb), which is what this tasted like to me. Without the icing I put on it my family would not have liked it. Oddly enough I am a serious dark chocolate fan. I won’t make it again.

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laurag1215 on 6.19.2010

Moist & tasty! Love the bits of chocolate. Will definitely make it again.

I used less oil than called for and it was still moist. Also left out the espresso powder for family preference and added some chopped pecans.

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