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Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • ¾ cup (60 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 1 cup (240 ml) neutral oil or melted unsalted butter
  • 1½ cups (300 g) granulated sugar
  • 3 large eggs
  • 1 cup (240 ml) buttermilk
  • 2 tsp vanilla extract
  • 2 cups (about 240 g) finely grated zucchini
  • 4 oz (115 g) dark chocolate, chopped
  • ½ cup (120 ml) heavy cream

Method
 

  1. Heat oven to 350°F (175°C) and butter a 10- to 12-cup bundt pan well. Whisk flour, cocoa, baking soda, baking powder, and salt in a large bowl.
  2. In another bowl, whisk sugar and eggs until lightened, then whisk in oil, buttermilk, and vanilla until smooth.
  3. Pour wet mixture into dry and stir just until streaks remain. Fold in the grated zucchini until no dry patches show.
  4. Scrape batter into the prepared pan and bake 45 to 55 minutes, until a skewer comes out with moist crumbs. Cool in the pan 10 minutes, then invert onto a plate to cool completely.
  5. Heat the cream until steaming, pour over the chopped chocolate, and let sit 2 minutes. Stir until glossy, then pour over the cooled cake. Let set 15 minutes before slicing.

Notes

This cake tastes even better the next day, so it is a great make-ahead dessert. Keep leftover slices refrigerated and bring them to room temperature or microwave briefly before serving.