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Best Rich Chocolate Zucchini Bundt Cake Recipe

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This incredibly moist and rich chocolate zucchini bundt cake is the perfect way to use up summer zucchini. Topped with a tangy cream cheese glaze, it’s a decadent dessert that will have everyone asking for seconds, completely unaware of the hidden vegetable.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 3 large eggs, at room temperature
  • ¾ cup (180ml) vegetable oil (canola or avocado)
  • ½ cup (120ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) hot coffee (or 1 teaspoon instant espresso powder dissolved in hot water)
  • 3 cups (about 2 medium) zucchini, shredded (do not squeeze out liquid)
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) milk

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10 to 12-cup Bundt pan with non-stick baking spray, ensuring all crevices are covered.
  2. Wash zucchini, trim ends, and shred using the large holes of a box grater until you have 3 cups loosely packed. Do not peel or squeeze out the liquid. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly distributed.
  4. In another large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth and glossy.
  5. Pour the hot coffee into the wet ingredients and whisk to combine. The mixture will thin out.
  6. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  7. Add the shredded zucchini to the batter and fold gently until evenly distributed.
  8. Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 45 minutes.
  10. Place the pan on a cooling rack and let it cool for 15-20 minutes.
  11. Place the cooling rack upside down on top of the pan, carefully flip them over, and lift the pan off. Let the cake cool completely on the rack (about 1 hour).
  12. While the cake cools, make the glaze: Beat softened cream cheese and butter together until smooth. Add sifted powdered sugar and vanilla, then beat until combined. Add milk one tablespoon at a time until you reach a pourable consistency.
  13. Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides. Let the glaze set for about 15 minutes before slicing.

Notes

Do not squeeze the liquid out of the shredded zucchini; it is essential for the cake’s moisture. The coffee enhances the chocolate flavor without making the cake taste like coffee. For best results, ensure all wet ingredients (eggs, buttermilk) are at room temperature. Let the cake cool completely before glazing to prevent the glaze from melting off. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, cream cheese glaze, summer dessert, moist chocolate cake, zucchini recipe

Find it online: https://spoonette.com/best-rich-chocolate-zucchini-bundt-cake-recipe/