Chocolate Zucchini Bundt Cake
This Chocolate Zucchini Bundt Cake is insanely moist, so fudgy, and loaded with chocolate flavor! No one will even know there's 2 whole cups of shredded zucchini hiding inside! Delicious with chocolate glaze, but can easily be served with whipped cream or a dusting of powdered sugar instead!
Ingredients
For the Chocolate Zucchini Bundt Cake:
- 2 and 3/4 cups (320 grams) all-purpose flour
- 1/2 cup Dutch-processed cocoa powder (46 grams)
- 2 teaspoons baking soda
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon espresso powder
- 1 cup unsalted butter, at room temperature (227 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup light brown sugar, packed (213 grams)
- 1 Tablespoon vanilla extract
- 3 large eggs plus 2 egg yolks, at room temperature
- 2 cups shredded zucchini, coarsely grated (275 grams)
- 1 cup sour cream, at room temperature (227 grams)
- 3/4 cup chocolate chips (125 grams)
For the Espresso Chocolate Glaze:
- 1 cup (170 grams) semi-sweet chocolate, finely chopped
- 2/3 cup (152 grams) heavy cream
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
For the Chocolate Zucchini Bundt Cake:
- Position a rack in the center of the oven. Preheat oven to 325 degrees (F).
- Generously grease a 10-cup Bundt Cake pan with non-stick baking spray. Set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and espresso powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy, about 1 minute. Gradually add in the sugars and beat on medium-high speed until well combined, about 2 minutes. Stop the mixer and scrape down the sides and bottom of the bowl, then beat for another 30 seconds. Beat in the vanilla.
- Add in the eggs and egg yolks, one at time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
- On low speed, add in the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix until just combined!
- Using a rubber spatula, fold in the zucchini and chocolate chips, mixing just until combined. Then scrape the batter into the prepared pan and smooth the top with a spatula.
- Bake for 65 to 70 minutes, or until a cake tester inserted in the center comes out clean.
- Cool in the cake pan, on a wire rack, for 20 minutes. Unmold the cake onto the cooling rack, turn the cake right side up, and cool completely.
For the Espresso Chocolate Glaze:
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Add in the espresso powder and whisk smooth.
- Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using.
- Slowly pour the glaze over the cake, letting it drip down the sides. Then sprinkle with mini chocolate chips.
- Allow the glaze to set for 20 minutes before slicing and serving!
- Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.
Video
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