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Perfect Double Chocolate Zucchini Bundt Cake

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This incredibly moist and rich double chocolate zucchini bundt cake is a decadent treat that hides a vegetable inside. It’s the perfect way to use up summer zucchini while satisfying a deep chocolate craving.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 3 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups (about 300g) grated zucchini, gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 cup (175g) semi-sweet chocolate chips (for glaze)
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your bundt pan with butter or non-stick baking spray that contains flour.
  2. Wash the zucchini and trim off the ends. Grate it using the large holes of a box grater or your food processor. You should have about 2 cups of grated zucchini. Place the shreds in a clean kitchen towel or a few layers of paper towels and gently squeeze out the excess moisture. You want it damp, not dripping. Set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa.
  4. In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and slightly thickened, about 1 minute.
  5. Pour the dry ingredients into the wet ingredients. Gently fold with a rubber spatula until just combined. A few streaks of flour are okay. Do not overmix.
  6. Add the squeezed zucchini and chocolate chips to the batter. Fold gently until evenly distributed. The batter will be thick and slightly lumpy.
  7. Pour the batter into the prepared bundt pan and spread it evenly. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs (not wet batter).
  8. Place the pan on a wire rack and let the cake cool in the pan for 15 minutes.
  9. Place your cooling rack upside down on top of the pan. Using oven mitts, carefully flip the pan and rack together. Lift the pan off gently. Let the cake cool completely before glazing.
  10. While the cake cools, make the glaze. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour it over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth. Stir in the butter until melted and glossy. Let it cool for 5 minutes to thicken slightly, then drizzle over the cooled cake.

Notes

Don’t over-squeeze the zucchini; a gentle squeeze in a towel is all it needs. Room temperature eggs matter for a smooth batter. Grease the pan thoroughly to prevent sticking. Let the cake cool in the pan for exactly 15 minutes before unmolding. The cake actually tastes better the next day as the flavors meld.

Nutrition

Keywords: double chocolate zucchini bundt cake, chocolate zucchini cake, easy bundt cake, moist chocolate cake, zucchini dessert

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