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Best Fudgy Chocolate Zucchini Bundt Cake Recipe

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This fudgy chocolate zucchini bundt cake with fudge glaze is incredibly moist, deeply chocolate, and almost impossibly easy. The zucchini disappears completely, adding moisture without any vegetable flavor, making it a crowd-pleaser that feels like a secret.

Ingredients

Scale
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • 2 cups (about 300g) shredded zucchini
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 1 cup (175g) semi-sweet chocolate chips (for glaze)
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust with cocoa powder. Tap out excess cocoa.
  2. Wash the zucchini and trim off the stem end. Grate it on the large holes of a box grater to get about 2 cups of loosely packed shreds. Do not squeeze out the liquid.
  3. In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients in two additions, alternating with the buttermilk. Start with half the dry mixture, stir until just combined, then add the buttermilk, then the remaining dry mixture. Stir until no streaks of flour remain. Do not overmix.
  6. Fold in the shredded zucchini and chocolate chips gently with a spatula until evenly distributed.
  7. Spoon the batter into the prepared bundt pan and spread it evenly. Tap the pan gently on the counter a few times to release air bubbles.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. If browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Let the cake cool in the pan for exactly 15 minutes. Then invert onto a cooling rack and let cool completely, about 1 to 2 hours.
  10. While the cake cools, make the glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let sit for 2 minutes, then stir until smooth. Add the butter, vanilla, and salt, and stir until glossy. Let cool for 5 to 10 minutes until slightly thickened but still pourable.
  11. Place the cooled cake on a serving plate. Slowly pour the glaze over the top, letting it drip down the sides. Let the glaze set for at least 30 minutes before slicing.

Notes

Do not squeeze the moisture out of the zucchini; it keeps the cake fudgy. Use room temperature ingredients for best results. Let the cake cool in the pan for exactly 15 minutes before inverting. The cake tastes even better the next day.

Nutrition

Keywords: chocolate zucchini bundt cake, fudgy bundt cake, zucchini cake, chocolate cake, easy bundt cake, summer dessert

Find it online: https://junomeals.com/best-fudgy-chocolate-zucchini-bundt-cake-recipe/