Description
This Chocolate Zucchini Bundt Cake is a delicious way to use up your garden’s bounty! The zucchini adds moisture, making this cake incredibly tender and flavorful. The rich chocolate flavor is perfectly complemented by a hint of cinnamon and nutmeg. It’s a crowd-pleaser and a great dessert for any occasion.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, packed and excess moisture squeezed out
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
- Chocolate Ganache (recipe below)
Chocolate Ganache:
- 1 cup heavy cream
- 10 ounces semi-sweet chocolate, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the zucchini, chocolate chips, and walnuts (if using).
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the Ganache: Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
- Pour ganache over the cooled cake and let it set before serving.
Notes
- To prevent a soggy cake, be sure to squeeze out as much moisture as possible from the grated zucchini.
- You can substitute dark chocolate chips for semi-sweet.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g