If you’re looking for a dessert that’s both indulgent and surprisingly nutritious, look no further than this Chocolate Zucchini Bundt Cake.
Moist, chocolatey, and bursting with flavor, this cake cleverly incorporates zucchini to add a subtle richness and tenderness that will leave everyone asking for seconds.
Perfect for a special occasion or a casual treat, this recipe combines the best of chocolate and veggies in one delightful bundt cake.
This Chocolate Zucchini Bundt Cake is perfect for any occasion, whether it’s a special celebration or a cozy afternoon treat.
It pairs beautifully with a cup of coffee or tea and can be enjoyed by family and friends alike. Its unique blend of flavors and textures will undoubtedly make it a memorable addition to your dessert repertoire.
So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s as delightful as it is unexpected.
Why You’ll Love This Recipe?
✔Moist and Flavorful: The addition of zucchini ensures the cake remains incredibly moist, while the rich chocolate flavor steals the show.
✔Hidden Veggies: A fantastic way to sneak in some veggies without compromising on taste, making it a hit with both kids and adults.
✔Simple Ingredients: Uses common pantry items and a few fresh ingredients for a cake that’s easy to whip up.
✔Versatile: Ideal for any occasion, from a cozy afternoon tea to a festive celebration.
How To Prepare Chocolate Zucchini Bundt Cake?
Recipe Details
Preparation Time: 30 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Calories: 290 per serving
Cuisine: American
Yield: 12 servings
Helpful Equipment and Tools
- Bundt pan (10-12 cup capacity)
- Mixing bowls
- Electric mixer or whisk
- Grater (for zucchini)
- Cooling rack
- Spatula
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- ½ cup plain Greek yogurt
- ½ cup milk
For the Chocolate Glaze:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
1. Preparing the Bundt Cake
1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, or use a non-stick bundt pan for best results.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. Set aside.
3. Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined.
5. Incorporate Zucchini and Yogurt: Stir in the grated zucchini and Greek yogurt until evenly mixed.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
7. Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
2. Making the Chocolate Glaze
1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Add Chocolate: Remove from heat and stir in the chocolate chips and butter until the mixture is smooth and glossy.
3. Glaze the Cake: Once the bundt cake has completely cooled, drizzle the chocolate glaze over the top. Allow the glaze to set before serving.
Tips For The Perfect Bundt Cake
1. Grate Zucchini Finely: Ensure the zucchini is finely grated to blend seamlessly into the cake batter without creating a soggy texture.
2. Check for Doneness: Use a toothpick or cake tester to ensure the cake is baked through. It should come out clean or with just a few crumbs.
3. Cool Completely: Let the cake cool completely before glazing to prevent the glaze from melting off.
Special Note
This Chocolate Zucchini Bundt Cake freezes wonderfully! If you have leftovers (which I doubt), wrap slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Just thaw a slice whenever the chocolate craving hits!
Serving Suggestions
1. Dust with Powdered Sugar
A simple dusting of powdered sugar can elevate the appearance of this chocolate zucchini Bundt cake, giving it an elegant finish.
2. Chocolate Ganache
If you’re feeling extra indulgent, drizzle a rich chocolate ganache over the top. Melt semi-sweet chocolate with a bit of heavy cream and pour it over the cooled cake for a glossy, decadent touch.
3. Serve with Fresh Berries
Pairing the cake with fresh raspberries or strawberries adds a burst of freshness to balance the rich chocolate flavor.
FAQs About Chocolate Zucchini Bundt Cake
Can I Taste the Zucchini in the Cake?
No, you won’t taste the zucchini at all! The zucchini is there to add moisture and texture to the cake, but it blends perfectly with the chocolate flavor. It doesn’t impart any vegetable taste, making it perfect even for picky eaters.
Do I Need to Peel the Zucchini?
There’s no need to peel the zucchini before grating it. The skin is thin and blends into the cake without being noticeable. Plus, it adds a bit of extra nutrition and color to the cake.
How Do I Make Sure My Cake Comes Out Moist?
The key to a moist cake is using the right amount of zucchini and sour cream (or Greek yogurt). Also, avoid overmixing the batter, which can lead to a dense cake. Baking the cake just until a toothpick comes out with a few crumbs is crucial for maintaining moisture.
Can I Make This Cake Gluten-Free?
Yes, you can easily make a gluten-free version of this Chocolate Zucchini Bundt Cake. Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients, like baking powder and chocolate chips, are gluten-free as well.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is an excellent substitute. You can also use buttermilk or even applesauce for a lighter version, though the texture may be slightly different.
Conclusion
Chocolate Zucchini Bundt Cake is a delightful example of how innovative baking can transform everyday ingredients into extraordinary treats.
This cake brings together the rich, comforting flavor of chocolate with the surprising addition of zucchini, resulting in a moist, tender crumb that’s simply irresistible.
So, next time you’re in the mood for a dessert that’s both delicious and unique, reach for this Chocolate Zucchini Bundt Cake recipe.
It’s a wonderful way to enjoy the rich flavors of chocolate while incorporating a touch of unexpected goodness.
Serve it up with a cup of coffee, share it with loved ones, and bask in the compliments that are sure to come. This cake is a testament to the joys of baking and the endless possibilities that come with it.
More Delicious Chocolate Cakes
Sauerkraut Chocolate Cake || A Surprising Delight
Strawberry Covered Chocolate Cake – A Decadent Delight
Moist Banana Chocolate Chip Cake
Perfect Chocolate Roll Cake Recipe
Chocolate Carrot Cake || Best Here’s
Chocolate Zucchini Bundt Cake
Equipment
- Bundt pan (10-12 cup capacity)
- Mixing bowls
- Electric mixer or whisk
- Grater (for zucchini)
- Cooling rack
- Spatula
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini about 1 medium zucchini
- ½ cup plain Greek yogurt
- ½ cup milk
For the Chocolate Glaze:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
Preparing the Bundt Cake
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, or use a non-stick bundt pan for best results.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully combined.
- Incorporate Zucchini and Yogurt: Stir in the grated zucchini and Greek yogurt until evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Making the Chocolate Glaze
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Add Chocolate: Remove from heat and stir in the chocolate chips and butter until the mixture is smooth and glossy.
- Glaze the Cake: Once the bundt cake has completely cooled, drizzle the chocolate glaze over the top. Allow the glaze to set before serving.