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Rich Fudgy Chocolate Zucchini Bundt Cake with Easy Ganache

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A dense, fudgy chocolate bundt cake made moist with shredded zucchini and topped with a silky chocolate ganache. This forgiving recipe is perfect for celebrations or a cozy dessert, and no one will guess the secret ingredient.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (210g)
  • ¾ cup unsweetened cocoa powder (75g), preferably Dutch-processed
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar (300g)
  • ½ cup packed light brown sugar (100g)
  • 3 large eggs, room temperature
  • ¾ cup vegetable oil (180ml), such as canola or grapeseed
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium zucchini), not squeezed
  • ½ cup sour cream (120g), room temperature
  • ½ cup heavy cream (120ml)
  • 4 ounces semi-sweet chocolate (113g), finely chopped
  • 1 tablespoon unsalted butter (14g), softened
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in lower third. Generously grease a 10-cup bundt pan with butter or non-stick spray, then dust with cocoa powder.
  2. Shred zucchini using the large holes of a box grater or food processor. Do not squeeze out the liquid. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In another large bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and glossy. Add sour cream and whisk until fully incorporated.
  5. Fold shredded zucchini (with liquid) into the wet mixture until evenly distributed.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Batter will be thick and fudgy.
  7. Scrape batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  8. Bake for 45-50 minutes, until a toothpick inserted into the thickest part comes out with a few moist crumbs. If top browns too quickly, tent with foil after 35 minutes.
  9. Cool in pan on a rack for exactly 15 minutes. Invert onto rack and lift off pan. Cool completely before adding ganache.
  10. For ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers (small bubbles around edge). Pour hot cream over chocolate, let sit 2 minutes, then whisk gently until smooth. Add butter and salt, whisk until incorporated. Cool 5-10 minutes until slightly thickened but pourable.
  11. Place cooled cake on serving plate. Pour ganache over top, letting it drip down sides. Let set at least 20 minutes before slicing.

Notes

Do not squeeze moisture from zucchini—it keeps the cake fudgy. Use room temperature eggs and sour cream for best texture. Grease bundt pan generously to prevent sticking. Cake improves on day two; store in airtight container at room temperature up to 4 days. For gluten-free, use 1:1 gluten-free baking blend. For dairy-free, use full-fat coconut cream and dairy-free butter.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, fudgy chocolate cake, zucchini dessert, easy ganache, moist chocolate cake

Find it online: https://spoonette.com/rich-fudgy-chocolate-zucchini-bundt-cake-with-easy-ganache/