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Chocolate Cayenne Zucchini Bundt Cake

Chocolate Cayenne Zucchini Bundt Cake

Difficulty: Medium, Cook Time: 1hr 15 min, Core Ingredient: Zucchini, Servings: 10-12, Calories: 223

Description: Chocolate Cayenne Zucchini Bundt Cake is a tea time snack or can be eaten as a desert after your meal. This scrumptious cake will fulfill your desire of chocolate.

Also try Mocca Cloud Dessert


1 Stick Butter (Room Temperature)

1/4 Cup Coconut Oil

1 Cup Sugar

1 Cup Light Brown Sugar

1/2 Tsp. Vanilla Extract

2 Eggs (Room Temperature)

2 Cups. All-Purpose Flour

2 Tsps. Baking Powder

1/2 Cup Cocoa Powder

1 Tsp. Cinnamon

1/2 Tsp. Pepper

Pinch of salt

2 Zucchini (400g), Grated

1/2 Cup Powdered Sugar, for Dusting

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Preheat the oven to 325 F. In a mixer combine butter, oil, sugar, and vanilla extract. Add in the eggs, one at a time, beating well.

Sift together flour, baking powder, cocoa, salt, cinnamon, and pepper. Add to the butter mixture a little at a time until well combined. Use a rubber spatula to fold the grated zucchini into the batter, stirring well so that the zucchini is well coated.

Transfer into a greased Bundt pan. Bake for 1 hour, or until a toothpick comes out clean. Allow to cool 10 minutes before transferring onto a rack. When the cake has cooled completely, transfer to a plate and use a sieve to top with powdered sugar.

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