The Ultimate Chocolate Zucchini Bundt Cake

SIDE VIEW OF CHOCOLATE ZUCCHINI BUNDT CAKE

The Ultimate Chocolate Zucchini Bundt Cake

The Ultimate Chocolate Zucchini Bundt Cake is a deliciously moist dessert that combines the richness of chocolate with the subtle goodness of zucchini. It’s the perfect treat for any occasion, offering a sweet, decadent flavor with a hint of moisture from the hidden veggie. This cake is easy to make and always a crowd-pleaser, ideal for chocolate lovers and those looking for a unique twist on a classic dessert. Enjoy the perfect balance of flavors in every bite!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Chocolate Zucchini Bundt Cake

Servings: servings

Calories: 573kcal

Author: George - U Keep Cooking

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!

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