Dark Chocolate Sour Cream Zucchini Lentil Bundt Cake – Lentils.org

Dark Chocolate Sour Cream Zucchini Lentil Bundt Cake

  By lentilsorg    

July 13, 2015

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  • Prep: 25 Minutes
  • Cook: 1 Hour
  • 25 Minutes

    1 Hour

    1 Hour 25 Minutes

  • Yields: 8


  1. Preheat oven to 350°F (180°C). Spray a Bundt pan well with nonstick spray. In a large bowl, beat butter, oil, and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in eggs and vanilla.
  2. In a smaller bowl, stir together flour, cocoa, baking powder, baking soda, and salt. Roughly chop zucchini, discarding the stem end, and place it in the bowl of a food processor with the lentils. Pulse until the two are well combined and roughly chopped into a mulch, with pieces of zucchini no bigger than 1⁄4-inch (0.6 cm). (Stop before you have a paste.)
  3. Add a third of dry ingredients to butter mixture and beat just until blended. Add half sour cream and do the same. Repeat with another third of flour mixture, remaining sour cream, and remaining flour. Scrape in zucchini and lentil mixture and stir to combine. Pour thick batter into prepared pan, smoothing the top.
  4. Bake for 60-70 minutes, until top is cracked and the cake is springy to the touch. Invert onto a plate or cake stand while the cake is still warm.


1⁄2 cup (125 mL) butter, at room temperature

1⁄4 cup (60 mL) canola or other mild vegetable oil

11⁄2 cups (375 mL) granulated sugar

2 large eggs

1 tsp (5 mL) vanilla extract

2 cups (500 mL) all-purpose flour

3⁄4 cup (175 mL) cocoa

1 tsp (5 mL) baking powder

1 tsp (5 mL) baking soda

1⁄2 tsp (2 mL) salt

1 small zucchini

3⁄4 cup (175 mL) canned lentils, drained

11⁄2 cups (375 mL) sour cream or plain yogurt


Nutrition Facts

Serving Size1 slice
Sodium420 mg
Potassium232 mg
Protein9 g
Cholesterol105 mg
Sugar41 g
Total Fat28 g
Saturated Fat13 g
Total Carbohydrates70 g
Dietary Fiber4 g