Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Stick butter; softened |
| 1 cup | Granulated sugar |
| 1 cup | Brown sugar; packed |
| 1 pack | Cream cheese (8 oz) softened |
| 3 \N | 1-oz unsweetened chocolate |
| \N \N | Squares; melted |
| ¼ cup | Unsweetened cocoa powder |
| 6 \N | Eggs |
| 1 tablespoon | Orange zest; grated |
| \N \N | Juice of 1 large orange |
| \N \N | (1/3 - 1/2 c) |
| 2¾ cup | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| 12 ounces | Semisweet chocolate chips |
| 3 cups | Zucchini; grated |
| \N \N | Powdered sugar |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:40
1. Preheat oven to 350°F. Grease a 12-cup bundt pan.
2. In a large bowl, beat together butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Add cream cheese, melted chocolate, and cocoa and continue beating 2 mins. Add eggs, one at a time, beating well after each addition. Beat in orange zest and orange juice.
3. Sift together flour, salt, baking powder, and baking soda. With mixer on low speed, gently beat into chocolate mixture. Stir in chocolate chips and zucchini. Turn into prepared pan.
4. Bake 60 to 65 mins, or until a cake tester inserted in center comes out clean. Let cool in pan 15 mins, then unmold to a rack and let cool completely. Sift powdered sugar over top of cake before serving.