Chocolate Chip Zucchini Bundt Cake

I've been growing zucchini in my garden this summer, and it's given me a chance to experiment with various zucchini bread recipes and adding my own twists.  I like this one the best.  It uses a boxed cake mix which helps save prep time, however that batter gets very thick and heavy, so I highly recommend using a KitchenAid mixer.





CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

1/2 cup butter, softened (4 ounces or 1 stick)
4 large eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 cup sour cream
1/2 teaspoon cinnamon
1 package of cake mix--white, classic yellow or devil's food, with pudding in the mix*
1 medium zucchini--grated
1cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans
1/8 cup powdered sugar, optional

Pre-heat oven to 325 degrees, (350 degrees for a light colored pan).

Place softened butter in KitchenAid mixing bowl and beat the butter until light.  Add eggs, vanilla and almond extract and mix.  Beat in the sour cream, add the cinnamon and mix until all ingredients are well blended.  Slowly add in cake mix, a little bit at a time, and mix thoroughly.  (Batter will thicken considerably as cake mix is added.)  Fold in the zucchini, chocolate chips and nuts.

Spoon the mixture into the bundt pan and gently blend mixture around the pan until it's level.  Firmly tap the bundt pan on the counter top several times so that air bubbles can work their way to the top.  Bake 45 to 50 minutes.  Cake will be done when a toothpick inserted into the center comes out clean.  Place on cooling rack for 10 minutes, then place cake plate on top of bundt pan and invert.  Allow cake to finish cooling. Sprinkle powdered sugar on top, if desired.  

Variations:  Use peanut butter or white chocolate flavored chips with a chocolate or devil's food cake mix.

* Most of the popular name brand cake mixes, such as Pillsbury, Duncan Hines and Betty Crocker have pudding in the mix.