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Zucchini Spice Bundt Cake with Chocolate Drizzle

Servings 12

Ingredients

For the Cake

  • 3/4 cup unsalted butter melted and cooled
  • 2 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 2 1/2 cups shredded zucchini
  • 3 large eggs
  • 1 1/2 cups brown sugar

For the drizzle:

  • 3 oz semisweet chocolate chopped
  • 3 TBS butter
  • up to 1/4 cup confectioner's sugar

Instructions

Make the Cake

  • Butter and flour a 14 cup bundt pan
  • Preheat oven to 325
  • Whisk together in a medium bowl the flour, baking powder, salt, cinnamon, cardamon, and nutmeg
  • In the bowl of a stand mixer with the paddle attached beat together the brown sugar, eggs and melted butter until combined. Mix in the zucchini.
  • Add the flour mixture and stir until just combined.
  • Add to the prepared pan and tap on the counter to settle
  • Bake in the preheated oven for 55 to 60 minutes until a tester comes out clean
  • Cool on a wire rack and then unmold

Make the Drizzle

  • While the cake is cooling heat the chopped chocolate and butter until melted and combined. Stir in the confectioner's sugar a tablespoon at a time until it reaches the consistency you like.
  • Drizzle over the cake