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Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12–14 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Chocolate Zucchini Bundt Cake is a moist, rich cake made with shredded zucchini, dark cocoa, and chocolate chips, finished with a decadent chocolate glaze. Perfect for dessert lovers looking for a slightly healthier twist with added veggies.

Ingredients

Units Scale
  • 1 cup salted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup light brown sugar, packed
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 cup Hershey’s Special Dark cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1/2 cup full-fat sour cream
  • 3 cups shredded zucchini
  • 11.5 oz milk chocolate chips
  • Chocolate Glaze: 6 tablespoons cocoa powder, sifted if lumpy
  • 5 tablespoons salted butter
  • 2 tablespoons corn syrup
  • 1 cup powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons hot water

Instructions

  1. Preheat oven to 350°F (175°C) and grease a bundt pan with butter and flour.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and baking soda.
  5. Gradually add dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
  6. Fold in shredded zucchini and chocolate chips.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. For the glaze, melt butter in a small saucepan over medium heat. Stir in cocoa powder, corn syrup, powdered sugar, vanilla extract, and hot water until smooth.
  11. Drizzle glaze over cooled cake before serving.

Notes

  • Do not overmix the batter to keep the cake tender.
  • You can substitute dark chocolate chips for milk chocolate chips for a richer flavor.
  • Shredded zucchini adds moisture without altering the taste, making it a hidden vegetable treat.

Nutrition

  • Serving Size: 1 slice
  • Calories: 370
  • Sugar: 28 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Find it online: https://cooktune.com/chocolate-zucchini-bundt-cake/