The Ultimate Chocolate Zucchini Bundt Cake
If you’re looking for a dessert that’s both indulgent and a little sneaky in the healthiest way, look no further than The Ultimate Chocolate Zucchini Bundt Cake. This moist, decadent cake combines the rich flavors of chocolate with the subtle goodness of zucchini, making it a treat you can feel good about enjoying. The zucchini adds moisture and texture, while the chocolate makes every bite irresistible. Whether you’re serving it for a special occasion or just because, this cake is sure to impress with its perfect balance of sweetness and richness. Get ready to indulge in a slice of heaven!
INGREDIENTS YOU’LL NEED:
- 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 delicious zucchini CAKE?
Time needed: 1 hour and 20 minutes
- Prepare the Dry Ingredients:
In a large bowl, combine 2½ cups flour, ½ cup cocoa powder, 1 tsp cinnamon, 1½ tsp baking soda, 1½ tsp baking powder, and ½ tsp salt. Whisk everything together to evenly distribute the dry ingredients.
- Cream the Wet Ingredients:
In a separate bowl, beat together 3 eggs and 1½ cups sugar until smooth and slightly fluffy. Stir in 1½ sticks of melted unsalted butter, ½ cup whole milk, and 2 tsp vanilla extract. Mix well. - Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this could result in a dense cake. Fold in 2½ cups of grated zucchini to the ingredients and stir until fully incorporated. Be sure to squeeze out excess moisture from the zucchini before adding it. - Prepare the Bundt Pan:
Grease and flour your Bundt pan to ensure the cake releases easily after baking. Pour the batter evenly into the prepared pan. - Bake the Cake:
Preheat the oven to 325°F (175°C) and bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. - Make the Chocolate Ganache Glaze:
While the cake is cooling, make the ganache by heating 1 cup of heavy whipping cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over 1 cup of sifted semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Stir in 1 tsp vanilla extract. - Glaze the Cake:
Once the cake has cooled completely, drizzle the chocolate ganache glaze over the top, letting it drip down the sides of the Bundt cake for a beautiful finish. - Serve and Enjoy:
Slice and serve your rich and moist chocolate zucchini Bundt cake. It’s the perfect treat for any chocolate lover, with a hidden veggie twist!
FAQ – FREQUENTLY ASKED QUESTIONS:
No, you don’t need to peel the zucchini. Just grate it, and be sure to squeeze out excess moisture with a clean towel or paper towel before adding it to the batter.
Yes, you can skip the ganache glaze if you prefer a simpler cake, but the glaze adds a rich, chocolatey finish. You can also dust the cake with powdered sugar or serve it with whipped cream for a different touch.
If you don’t have a Bundt pan, you can use any other round cake pan or even a rectanglar pan. The baking time might change depending on the size and shape of the pan, so check with a toothpick for doneness.
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also spring back slightly when touched.
Yes, this cake tastes even better the next day as the flavors meld together. You can bake it a day or two ahead, store it tightly covered, and then glaze it before serving.
WHAT IS COMMONLY SERVED WITH DECADENT CHOCOLATE CAKE?
Chocolate Zucchini Cake is a versatile dessert that pairs well with a variety of accompaniments, making it perfect for any occasion. For holidays like Thanksgiving or Christmas, it can be served alongside other comforting desserts like pumpkin pie or apple crisp. At birthday parties or casual get-togethers, a scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast to the rich cake. To elevate the experience, pair it with a warm drink like coffee, hot cocoa, or a chilled glass of milk for a truly indulgent treat.
zUCCHINI CHOCOLATE CAKE RECIPE ADD-INS AND VARIATIONS:
- Flour: Try almond flour or oat flour for a grain-free option, or use spelt flour for a slightly nutty flavor.
- Cocoa Powder: Use raw cacao powder or dark chocolate powder for a richer, deeper chocolate taste.
- Sugar: Swap refined sugar for date sugar or stevia for a lower-glycemic alternative.
- Butter: Use avocado oil or olive oil for a healthy fat option in place of butter.
- Zucchini: Swap zucchini for finely grated sweet potato or apple for a different texture and added sweetness.
- Chocolate Ganache Glaze: Replace the heavy cream with almond milk or oat milk for a lighter, dairy-free glaze.
CAKE BAKING TIPS AND TRICKS FOR SUCCESS:
- 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 helps 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 adding each ingredient.
- 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.
HOW DO YOU STORE LEFTOVER CHOCOLATE BUNDT CAKE?
To store leftover Chocolate Zucchini Bundt Cake, allow it to cool completely before covering it tightly in an airtight container to keep it fresh. Store the cake at room temperature for up to 3 days, or refrigerate it for up to a week to extend its shelf life.
CAN LEFTOVER CHOCOLATE BUNDT CAKE BE FROZEN FOR LATER CONSUMPTION?
Yes, leftover Chocolate Zucchini Bundt Cake can be frozen for later consumption. To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. For individual slices, wrap each slice separately to make it easy to grab just what you need. Store the wrapped cake in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to enjoy, thaw at room temperature for a few hours, and it will be as delicious as the day it was baked!
LOOKING FOR MORE ZUCCHINI RECIPES? TRY THESE!
Decadent Double Chocolate Zucchini Bread: Combines rich, fudgy chocolate with the surprising moisture and subtle sweetness of fresh zucchini. This irresistible loaf is perfect for satisfying your chocolate cravings while sneaking in some extra veggies.
The Best Garden Fresh Zucchini Soup: This recipe transforms humble zucchini into a silky, rich soup that’s as nourishing as it is delicious. With a handful of simple ingredients, this soup captures the essence of summer’s bounty in every spoonful
Cinnamon Apple Zucchini Bread: This delightful fusion of flavors brings together the comforting essence of cinnamon-spiced apples and the subtle sweetness of zucchini, resulting in a moist, tender loaf that’s a testament to autumn’s bounty.
The Ultimate Chocolate Zucchini Bundt Cake
Equipment
- Bundt Cake Pan
Ingredients
Combine the Dry Ingredients:
- 2½ Cups Flour
- ½ Cup Cocoa Powder
- 1 Tsp Cinnamon
- 1½ Tsp Baking Soda
- 1½ Tsp Baking Powder
- ½ Tsp Salt
Cream the Wet Ingredients:
- 3 Eggs
- 1½ Cups Sugar
- 1½ Sticks Unsalted Butter (melted)
- ½ Cup Whole Milk
- 2 Tsp Vanilla Extract
- 2½ Cups Zucchini (grated)
Chocolate Ganache Glaze:
- 1 Cup Heavy Whipping Cream
- 1 Cup Semi-Sweet Chocolate Chips (sifted)
- 1 Tsp Vanilla Extract
Instructions
- Prepare the Dry Ingredients: In a large bowl, combine 2½ cups flour, ½ cup cocoa powder, 1 tsp cinnamon, 1½ tsp baking soda, 1½ tsp baking powder, and ½ tsp salt. Whisk everything together to evenly distribute the dry ingredients.
- Cream the Wet Ingredients: In a separate bowl, beat together 3 eggs and 1½ cups sugar until smooth and slightly fluffy. Stir in 1½ sticks of melted unsalted butter, ½ cup whole milk, and 2 tsp vanilla extract. Mix well.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix, as this could result in a dense cake. Fold in 2½ cups of grated zucchini to the ingredients and stir until fully incorporated. Be sure to squeeze out excess moisture from the zucchini before adding it.
- Prepare the Bundt Pan: Grease and flour your Bundt pan to ensure the cake releases easily after baking. Pour the batter evenly into the prepared pan.
- Bake the Cake: Preheat the oven to 325°F (175°C) and bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Chocolate Ganache Glaze: While the cake is cooling, make the ganache by heating 1 cup of heavy whipping cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over 1 cup of sifted semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Stir in 1 tsp vanilla extract.
- Glaze the Cake: Once the cake has cooled completely, drizzle the chocolate ganache glaze over the top, letting it drip down the sides of the Bundt cake for a beautiful finish.
- Serve and Enjoy: Slice and serve your rich and moist chocolate zucchini Bundt cake. It’s the perfect treat for any chocolate lover, with a hidden veggie twist!