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Chocolate Zucchini Sprinkle Bundt Cake

Natalie Monson
  • 60 minutes
  • Serves 16

INGREDIENTS

4 cups

– zucchini

1 1/2 cups

– flour, all-purpose

1 1/2 cups

– flour, whole wheat

3/4 cup

– cocoa powder, unsweetened

3/4 tsp

– salt

2 tsp

– baking soda

1

small – banana

1/3 tbsp

– coconut oil

1 cup

– sugar

1/2 cup

– honey

1/4 cup

packed – brown sugar

4

large – egg

2 tsp

– vanilla extract

3/4 cup

– Greek yogurt, plain

1 cup

mini chips – chocolate chips, semisweet

1 cup

unsifted – powdered sugar

1/3 cup

– cocoa powder, unsweetened

2 tbsp

– milk