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Chocolate Zucchini Bundt Cake

Hands-down the best way to get rid of the inevitable oversupply of summer squash in July.

Preheat oven to 350 degrees. Coat a 9-inch bundt pan with cooking spray (or grease with shortening) and dust lightly with flour.

In a large bowl, combine cocoa, flour, sugar, baking powder, soda and salt.

In a pint measuring cup, combine ground flaxseed/water, applesauce and vanilla.

Add wet mixture to dry ingredients and beat vigorously by hand until well blended. (Mixture will be very stiff). Stir in shredded zucchini until well blended. Pour batter into prepared pan and bake for 50-75 minutes or until a cake tester comes out clean. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely.

Makes 16 Servings

Adapted from Fitness and Freebies.