Chocolate Zucchini Bundt Cake….and a very big thank you.

I was on my way to work one morning, when ……Bam!….uh oh……! I flattened my tire. Big Time this time.  It was messy, it was ugly! I was going to be late. Very late as my cell phone has selective dialing and triple A wouldn’t be there anytime soon. I doubted my cell was going to work when I reaaaaaaly needed it to.

When Hark…… did I hear a good Samaritan stopping to ask me if they could change my tire. I had barely recovered from the shock of the flattened tire. Did I really see what I was seeing! Geeez, that was super lucky. I should have bought a lottery ticket but I was too distracted by my good fortune and anxious to get to work on time.

So I promised my Good Samaritans a baked goodie! Something I could leave on their doorstep, not worry that it wouldn’t be served at the proper time, temperature etc! And I found the perfect new goodie.

So I baked A VERY big thank you to my new friends. I think you’ll agree that this is healthy, yummy and a great way to use your zucchini.

I was only 15 minutes late to work.  Kindness…….it is so underrated! ;-)

Here’s all you do:

Chocolate Zucchini Bundt Cake

Ingredients

• 2 cups flour
• 1/3 cup unsweetened cocoa powder, sifted
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/3 cup canola oil
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 3 cups grated zucchini*
• 1 cup semi-sweet chocolate chips (can use mini as well)
• 1 cup dried cherries cut in half (or dried cranberries) – I used cranberries.

Directions

1. Preheat oven to 350 degrees. Grease and flour 2 half size or a full size bundt pan and set aside.
2. Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
3. In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add sour cream and beat until well blended.
4. Add dry ingredients and mix just until combine. Mix in zucchini, chocolate chips coated in 2 tablespoons flour, and dried fruit.
5. Divide batter between pans. Bake half size bundts for 35 minutes; full size bundt for 50-60 minutes or until a toothpick comes out clean.
6. Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

Then I made two more loafs!!