Chocolate Zucchini Bundt Cake
Summer is in full swing and we always seem to end up with a ton of zucchini that we need to use up before it goes bad, and a Chocolate Zucchini Bundt Cake is the perfect solution! You may not typically think of adding zucchini to a chocolate cake, but why not? The mild zucchini flavor blends right in with the chocolate and batter, leaving you with a veggie-filled dessert that doesn’t taste like vegetables at all.
INGREDIENTS TO MAKE IT
- Shredded Zucchini
- Sugar
- Butter
- Eggs
- Milk
- Vanilla Extract
- Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Cocoa Powder
- Salt
- Heavy Whipping Cream
- Powdered Sugar
HOW TO MAKE THIS CAKE?
Preheat oven to 325 Degrees F. Grease and flour the Bundt Cake pan. In a large mixing bowl combine the sugar, milk, eggs, butter, and vanilla.
In a large mixing bowl combine the flour, cocoa powder, salt, cinnamon, baking powder, and baking soda.
Pour the wet ingredients into the dry ingredients and combine well.
Once everything is well combined stir in the zucchini.
Pour into a bundt pan and bake for about 50-60 minutes.
The cake will be done when a toothpick inserted comes out clean. Check cake at the 50 minutes.
LET’S WHIP UP SOME WHIPPED CREAM FROSTING!
In a chilled bowl combine the heavy whipping cream, cocoa powder, and powdered sugar together. Beat with a hand mixer for 4 minutes until the whipped cream begins to stiffen.
Frost your cake and Enjoy!
TIPS FOR BAKING THE BEST CHOCOLATE ZUCCHINI BUNDT CAKE
- Bring all of your ingredients to room temperature before you plan on baking! This means of course your butter and the eggs I like to set them out at least 30 minutes before I plan on baking.
- Be sure to sift your dry ingredients! In this recipe, that’ll be your flour, cocoa powder, baking powder, baking soda, salt, and cinnamon! Sifting allowS you to get out any lumps.
- When you add the eggs, add them one at a time.
- And be sure to scrape down the bowl of your stand mixer in between each addition.
- Spray your bundt pan WELL!!! Use a nonstick baking spray and flour the pan. There’s nothing worse than going through the process of baking a cake and it won’t come out of the pan.
DO YOU NEED TO PEEL THE ZUCCHINI?
There is no need to peel the zucchini for this chocolate cake recipe. Use the box grater to shred the zucchini, peels, and all. No one will even know there are veggies in the chocolate cake.
MORE ZUCCHINI RECIPES
Chocolate Zucchini Bundt Cake
Equipment
- Bundt Cake Pan
Ingredients
- 2½ Cups Zucchini (grated)
- 2 Cups Sugar
- 1½ Sticks Unsalted Butter (melted)
- 3 Eggs
- ½ Cup Milk
- 2 Tsp Vanilla Extract
- 2½ Cups Flour
- 1 Tsp Cinnamon
- 1½ Tsp Baking Soda
- 1½ Tsp Baking Powder
- ½ Cup Cocoa Powder
- ½ Tsp Salt
Chocolate Whip Cream Frosting
- 1½ Cup Heavy Whipping Cream
- 2 Tbsp Cocoa Powder (sifted)
- ½ Cup Powdered Sugar (sifted)
Instructions
- Preheat oven to 325 Degrees F.
- Grease and flour the Bundt Cake pan.
- In a large mixing bowl combine the sugar, milk, eggs, butter, and vanilla.
- In a large mixing bowl combine the flour, cocoa powder, salt, cinnamon, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and combine well.
- Once everything is well combined stir in the zucchini.
- Pour into a bundt pan and bake for about 50-60 minutes. The cake will be done when a toothpick inserted comes out clean. Check cake at the 50 minutes.
Chocolate Whip Cream Frosting
- In a chilled bowl combine the heavy whipping cream, cocoa powder, and powdered sugar together.
- Beat with a hand mixer for 4 minutes until the whipped cream begins to stiffen,
- Frost your cake and Enjoy!