WooHoo -- back to baking again Chocolate Zucchini Bundt Cake

back to baking again...what a great cake! we really enjoyed the recipe and will definitely make it again. While getting everything ready, I received yucks and gross and all sorts of comments when seeing the zucchini get grated and dropped into the chocolate cake mix. but sure didn't stop anyone from eating it...it disappeared quickly and was very moist.

only thing that I did different was to add extra sour cream....

here is the recipe

Chocolate Zucchini Bundt Cake from Cake Keeper Cakes

1/2 cup unsweetened Dutch process cocoa (plus more for dusting the pan)
1/2 cup sour cream (I actually used 3/4 cups)
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups unbleached all purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons instant espresso powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 cups coarsely shredded zucchini (I used finely shredded)
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan and dust with unsweetened cocoa powder or spray liberally with Bakers Joy nonstick spray.

Whisk together the sour cream, eggs, and vanilla in a large glass measuring cup and set aside.
Whisk together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder in a medium bowl and set aside.

Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat alternating flour and sour cream mixtures and end with the flour mixture, scraping down the sides of the bowl as necessary between additions.

Stir in the zucchini, chocolate chips and nuts, if using.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Slice and serve.

Store the uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.