Chocolate Pecan Zucchini Bundt Cake
Author: Curtis Aikens
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6-8
with Grand Manier Pecan Topping
Ingredients
- Cake Ingredients:
- 3 cups flour
- 1½ teaspoons baking powder
- 1-teaspoon baking soda
- 1-teaspoon salt
- 4 eggs
- 3 cups sugar
- 3 packs soft chocolate (3 squares, melted)
- 1½ cups vegetable oil
- 3 cups grated zucchini
- 1-cup pecans, chopped
- TOPPING INGREDIENTS:
- 1 cup pecan halves
- ½ cup Grand Marnier
- ¼ stick butter
- ¼-cup water
- ¼-cup sugar
Instructions
- Cake Instructions:
- In large bowl mix first 4 ingredients (flour mixture).
- In another bowl, beat eggs, add sugar and whip until it becomes creamy.
- Add chocolate, mix and then add oil.
- Add the flour mixture and mix well.
- Fold in Zucchini and chopped pecans.
- Mix and then pour batter into the bundt pan.
- Bake in a preheated 350-degree oven for one hour and fifteen minutes, cool about 15 minutes before removing from pan.
- Topping Instructions:
- Pour Grand Marnier over pecans and allow marinating the night before preparing.
- To sauce pan add butter, and drained pecans.
- Reserve the Grand Marnier.
- Saute about a minute, add sugar and water allow to heat until bubbles.
- Stir to thicken.
- Add Grand Marnier, allow to heat about 30 to 60 seconds.
- Drizzle over Bundt cake.
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