Chocolate Zucchini Bundt Cake
Chocolate Zucchini Bundt Cake is a moist, rich dessert that combines shredded zucchini with cocoa powder and chocolate chips for added depth and texture. The zucchini keeps the cake tender without overpowering the flavor. Perfect for using up extra zucchini, this easy-to-make cake is ideal for chocolate lovers seeking a slightly healthier, delicious twist on classic bundt cake.
Equipment
- Bundt pan (10-12 cup capacity)
- Large mixing bowls
- Hand or stand mixer
- Whisk
- Spatula
- Grater for zucchini
- Measuring cups and spoons
- Saucepan (for glaze)
- Cooling rack
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon espresso powder
- 2 teaspoons baking soda
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3 large eggs plus 2 egg yolks, at room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream at room temperature
- 2 cups shredded zucchini coarsely grated, moisture slightly squeezed
- ¾ cup chocolate chips
For the Chocolate Glaze:
- 1 ½ tablespoons coconut oil or butter
- 3 tablespoons water
- 3 tablespoons cocoa powder
- 1 ½ tablespoons corn syrup
- 1 ½ cups powdered sugar
Instructions
Prepare the Pan & Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan thoroughly, ensuring all crevices are covered to prevent sticking.
Mix Dry Ingredients:
- In a large bowl, sift together the flour, cocoa powder, espresso powder, baking soda, baking powder, salt, and cinnamon. Whisk to combine and set aside.
Cream Butter and Sugars:
- In another large mixing bowl, cream the room-temperature butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy—about 3–4 minutes.
Add Eggs and Vanilla:
- Add the eggs and egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the bowl to ensure everything is well incorporated.
Mix in Sour Cream and Zucchini:
- With the mixer on low speed, add the sour cream and beat until just combined. Gently fold in the shredded zucchini using a spatula.
Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture in batches, mixing until just combined—do not overmix. Gently fold in the chocolate chips.
Bake:
- Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Make the Glaze:
- In a small saucepan over low heat, melt the coconut oil (or butter) with water, cocoa powder, and corn syrup. Stir until smooth. Remove from heat and whisk in the powdered sugar until glossy and pourable. Once the cake is completely cooled, drizzle the glaze over the top. Let set for a few minutes before serving.
Notes
Nutrition Facts Of Chocolate Zucchini Bundt Cake
| Nutrition | Amount |
|---|---|
| Calories | 430 |
| Fat | 23g |
| Saturated Fat | 14g |
| Cholesterol | 95mg |
| Sodium | 300mg |
| Carbohydrates | 55g |
| Sugar | 35g |
| Protein | 5g |
| Fiber | 3g |
