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1
Preheat oven to 350 degrees.
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2
Combine the first 5 ingredients in a large bowl. Mix until well blended.
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3
Add the next 5 ingredients, mixing well with each addition.
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4
Add the zucchini and mix well. Finally, add the chocolate chips and mix it all up one more time.
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5
For CAKE:
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6
Grease and flour a bundt pan. (Instead of using flour as a release agent, use cocoa powder. It won't leave those white marks on the top of the cake!)
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7
Pour mixture into bundt pan. Depending on the size of your bundt pan, you will need to watch how closely you fill the pan. If it looks like the batter will fill your pan too full, line or grease and flour a muffin tin and make 6 cupcakes in addition to your bundt cake. Trust me, those muffins will come in handy for a delicious, semi-guiltless breakfast!
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8
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool on cooling rack for 10 minutes, then invert onto a plate and let cool.*
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9
Dust with confectioner's sugar.
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10
*This cake tastes just as good served warm!
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11
FOR MUFFINS/cupcakes:
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12
Grease a muffin tin or line muffin tin with paper cupcake liners. Fill 1/2 to 3/4 full depending on how big you like your muffins. Bake at 350 degrees for about 20 minutes.
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13
Let sit in tin for 5 minutes, then remove muffins to cooling rack. Dust tops of muffins with confectioner's sugar. This recipe yields anywhere between 2 and 3 dozen muffins/cupcakes.
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14
*If you make cupcakes and only have one muffin tin, make sure to stir the batter before refilling your muffin tin - the batter tends to thin out a bit and the chocolate chips all sink to the bottom. But if you want your last batch to have TONS Of chocolate chips, ignore this warning.
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15
Note: Accidentally adding too much zucchini does not detract from the tastiness of this recipe. It will thin the batter out a bit, but it still holds up after baking and you don't even notice the extra zucchini - in fact, it may make the cake even moister!
