Zucchini S’mores Bundt Cake

By srumbel

Chocolate, marshmallow, and graham cracker crumbs add a fun s'mores twist to this zucchini bundt cake. It is the perfect cake to use up that summer veggie.
from insidebrucrewlife.com

Ingredients

• For the Zucchini Cake
• 1 cup butter, softened
• 1 cup brown sugar
• 1/4 cup oil
• 2 teaspoons vanilla
• 3 eggs
• 3 cups flour
• 1 cup graham cracker crumbs
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups shredded zucchini, packed
• 1 cup miniature chocolate chips
• For the Marshmallow Frosting
• 1/2 cup butter, softened
• 3/4 cup marshmallow cream
• 1 teaspoon clear vanilla extract
• 1/4 teaspoon salt
• 2 cups powdered sugar
• 2 Tablespoons heavy whipping cream
• 1/4 cup miniature chocolate chips
• 1/4 cup marshmallow bits

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Beat the butter and brown sugar until creamy. Add the oil, vanilla, and eggs and mix thoroughly.
Stir together the flour, graham cracker crumbs, cinnamon, baking soda, and salt. Slowly add the flour mixture to the butter mixture until it is mixed in.
Stir the zucchini and chocolate chips into the batter gently. Spoon the batter into a greased 12-inch bundt pan. Bake at 350 degrees for 50-55 minutes. Do not over bake. Remove from the oven and let cool 15 minutes in the pan before flipping the cake out onto a plate. Let cool completely.
Beat the butter, marshmallow cream, vanilla, and salt until creamy. Slowly beat in the powdered sugar. Add the whipping cream and beat on high for 1-2 minutes or until light and fluffy.
Frost the cake with the frosting. Top the cake with the chocolate chips and marshmallow bits. Cut into 16 wedges. Store in a tightly sealed container on the counter.

Yield: 16 slices of cake