Chocolate Zucchini Bundt Cake
Chocolate zucchini cake that's moist, fudgy, and easy to make. Perfect bundt cake with ganache glaze—vegetable never tasted this good.
Equipment
- 10-12 cup bundt pan
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Small saucepan or microwave-safe bowl (for ganache)
- Electric mixer or whisk (for creaming and mixing)
- Spatula (for folding and scraping)
- Grater (for zucchini)
- Measuring cups and spoons
- Wire cooling rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated zucchini about 2 medium
- 1/2 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
- In a medium bowl, whisk together 🍫 flour, 🍫 cocoa powder, 🧂 baking soda, 🧂 baking powder, and 🧂 salt. Set aside.
- In a large bowl, beat 🥚 eggs and 🍬 sugar until light and fluffy. Add 🛢️ oil and 🥄 vanilla extract, mixing well.
- Stir in 🥒 zucchini and 🥛 buttermilk until combined.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in 🍫 chocolate chips.
- Pour batter into prepared bundt pan and bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool completely before removing from pan.
- For the ganache, heat 🥛 heavy cream until just simmering. Pour over 🍫 chocolate chips and let sit for 2 minutes. Stir until smooth, then add 🥄 vanilla extract.
- Drizzle ganache over cooled cake and allow to set before slicing.
