Chocolate Zucchini Bundt Cake
Chocolate Zucchini Bundt Cake is a rich, moist dessert made with shredded zucchini, adding moisture and a subtle flavor. Blended with cocoa powder and chocolate chips, it creates a decadent, chocolatey treat. The bundt shape enhances its presentation, making it perfect for special occasions or everyday indulgence without the taste of zucchini.
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.
Notes
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!