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Chocolate Zucchini Bundt Cake

Amazing Chocolate Zucchini Bundt Cake! 2 Tips

  • Author: Ennas Lopez
  • Total Time: 2 hours 15 minutes
  • Yield: 12 to 16 slices 1x
  • Diet: Vegetarian

Description

This Chocolate Zucchini Bundt Cake is a moist, fudgy, and decadent dessert that’s surprisingly easy to make. Nobody will guess the secret vegetable ingredient that makes it so tender. Perfect for any occasion, from weeknights to celebrations.

Ingredients

Scale
  • Softened butter and unsweetened cocoa powder, for greasing/dusting pan
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1 1/2 cups (300 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon instant espresso powder (optional)
  • 3 large eggs, room temperature
  • 3/4 cup (180 ml) neutral oil
  • 1/2 cup (120 g) sour cream or plain Greek yogurt, room temperature
  • 1/2 cup (120 ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (260 g) finely shredded zucchini, lightly blotted
  • 1 cup (170 g) mini chocolate chips
  • Optional Chocolate Ganache Glaze:
  • 6 oz (170 g) semisweet chocolate, finely chopped
  • 3/4 cup (180 ml) heavy cream
  • 1 tablespoon light corn syrup (optional)
  • Pinch of fine sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously butter and cocoa powder a 10- to 12-cup Bundt pan.
  2. Finely shred zucchini and lightly blot with paper towels. Measure 2 cups (about 260 g).
  3. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder.
  4. In a separate bowl, whisk eggs, oil, sour cream, buttermilk, and vanilla until smooth.
  5. Pour wet ingredients into dry ingredients and whisk until just combined. Fold in shredded zucchini and mini chocolate chips.
  6. Scrape batter into the prepared Bundt pan and smooth the top.
  7. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out with moist crumbs or registers around 205°F (96°C).
  8. Cool the Chocolate Zucchini Bundt Cake in the pan on a rack for 15 minutes. Invert onto the rack to release and cool completely, about 45 minutes.
  9. For the glaze, heat heavy cream to a simmer. Pour over chopped chocolate, corn syrup (if using), and salt. Let sit for 2 minutes, then whisk until smooth.
  10. Pour the ganache over the cooled Chocolate Zucchini Bundt Cake and let set for 20 minutes before slicing.

Notes

  • Measure flour by weight for best results.
  • Both natural and Dutch-process cocoa powder work well.
  • Ensure all nooks of the Bundt pan are buttered and cocoa-dusted for easy release.
  • Room temperature dairy and eggs help the batter emulsify for a smooth crumb.
  • Allow the cake to cool completely before glazing.
  • Prep Time: 20 minutes
  • Cook Time: 50 to 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice

Keywords: Chocolate Zucchini Bundt Cake, Chocolate Zucchini Bundt Cake Recipe, Moist Chocolate Zucchini Bundt Cake, Easy Chocolate Zucchini Bundt Cake, Best Chocolate Zucchini Bundt Cake, How to Make Chocolate Zucchini Bundt Cake, Chocolate Zucchini Bundt Cake with Glaze

Find it online: https://kalirecipes.com/chocolate-zucchini-bundt-cake/

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