Print

Fudgy Double Chocolate Zucchini Bundt Cake Recipe

fudgy double chocolate zucchini bundt cake - featured image
Print Recipe

A rich, fudgy double chocolate Bundt cake that uses up your garden zucchini. This dense, moist cake is packed with cocoa powder and chocolate chips, topped with a tangy cream cheese glaze. It’s the perfect way to enjoy a vegetable without tasting it.

Ingredients

Scale
  • 2 cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Cream Cheese Glaze:
  • 4 ounces (113g) cream cheese, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with butter or baking spray, then dust with cocoa powder. Tap out excess.
  2. Grate zucchini using the large holes of a box grater. Measure 2 cups lightly packed. Place in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. In another large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Add half of the dry ingredients to the wet ingredients and stir until just combined. Pour in buttermilk and stir. Add remaining dry ingredients and stir until no streaks of flour remain. Do not overmix.
  6. Using a rubber spatula, gently fold in the squeezed-dry zucchini until evenly distributed. Then fold in chocolate chips. Batter will be thick and glossy.
  7. Pour batter into prepared Bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  8. Let cake cool in pan on a wire rack for 15 minutes. Carefully invert pan onto rack and lift off. Let cool completely before glazing (at least 1 hour).
  9. While cake cools, make glaze: Beat softened cream cheese with an electric mixer until smooth. Add sifted powdered sugar and vanilla, beat until combined. Add milk, one tablespoon at a time, until glaze reaches a pourable consistency.
  10. Once cake is completely cool, place on a serving plate. Pour cream cheese glaze over top, letting it drip down the sides. Let glaze set for about 10 minutes before slicing.

Notes

Squeeze zucchini dry to avoid soggy cake. Use room temperature ingredients. Do not overmix batter. Grease Bundt pan thoroughly. Check for doneness at 45 minutes. Cool completely before glazing. Cake tastes even better the next day.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, double chocolate, cream cheese glaze, summer dessert, garden zucchini, fudgy cake

Find it online: https://spoonluma.com/fudgy-double-chocolate-zucchini-bundt-cake-recipe/