Indulge in the rich, decadent flavors of Chocolate Zucchini Bundt Cake, the perfect dessert for any occasion! This delightful baked treat combines the essence of chocolate with the subtle earthiness of zucchini, making it both a sweet indulgence and a sneaky way to incorporate vegetables into your diet. The luscious, moist texture comes from a blend of high-quality ingredients, including dark cocoa powder and creamy butter, making each slice irresistibly rich. Whether you’re hosting a gathering or simply craving something sweet to enjoy at home, this cake is sure to please everyone, and it’s so simple to prepare!
The appeal of the Chocolate Zucchini Bundt Cake lies in its unique flavor profile and adaptability. With grated zucchini hidden within the fluffy batter, it adds moisture while remaining undetectable to the taste buds. And that’s not all! Topped with a smooth chocolate glaze, this cake is a showstopper that looks as good as it tastes. Each bite is a burst of chocolatey goodness that feels indulgent, yet you can feel a little better knowing it has a healthy twist. Let’s dive into this recipe and discover how easy it is to bring this wonderful cake to your kitchen!
Why You’ll Love This Chocolate Zucchini Bundt Cake
- Deliciously Rich: This cake is packed with dark cocoa flavor and chocolate chips, ensuring every bite is a treat.
- Moist Texture: Thanks to the added zucchini, the cake remains incredibly moist without being overly dense.
- Easy to Prepare: The recipe is straightforward, making it perfect for both beginner and experienced bakers.
- Versatile Dessert: Perfect for any occasion from birthdays to potlucks, this cake will surely become a favorite.
- Vegetable Boost: Enjoy a dessert that incorporates healthy zucchini, giving you a slight nutritional edge.
Preparation Phase & Tools to Use
Before you get started with your Chocolate Zucchini Bundt Cake, it’s crucial to prepare your kitchen. First, gather all the ingredients on your countertop; this not only streamlines the cooking process but also helps you avoid any last-minute sprints for missing components. You’ll want to preheat your oven to 350°F (175°C) and ensure that your bundt pan is generously greased with butter and flour to prevent any sticking.
Having the right tools can make all the difference. You’ll need a large mixing bowl for creaming the butter and sugars, a whisk for combining dry ingredients, and a spatula to fold the wet and dry ingredients together. A hand mixer or stand mixer will make the creaming process effortless, achieving that light and fluffy texture essential for the cake. Lastly, a toothpick or cake tester will be your go-to tool to check for doneness as it bakes, ensuring that every slice is perfect!
Ingredients
- 1 cup salted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup light brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 cup full-fat sour cream
- 3 cups shredded zucchini
- 11.5 oz milk chocolate chips
- Chocolate Glaze:
- 6 tablespoons cocoa powder, sifted if lumpy
- 5 tablespoons salted butter
- 2 tablespoons corn syrup
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons hot water
Instructions
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly from the start. While the oven heats, prepare your bundt pan by greasing it with butter and then dusting it lightly with flour. This will help create a non-stick surface for the cake.
Step 2: Cream Butter and Sugars
In a large mixing bowl, using a hand mixer or a stand mixer, cream together the room temperature butter, granulated sugar, and light brown sugar. Mix this until the mixture is fluffy and pale in color—this process incorporates air, which is key to a light cake texture. After achieving the desired consistency, add the eggs one at a time, ensuring you mix well after each addition to fully incorporate them.
Step 3: Add Vanilla and Dry Ingredients
Next, stir in the tablespoon of vanilla extract to infuse the batter with flavor. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, alternating it with the full-fat sour cream. Mix just until combined to avoid overworking the batter, which can lead to a denser cake.
Step 4: Fold in Zucchini and Chocolate Chips
Carefully fold in the shredded zucchini and milk chocolate chips using a spatula or wooden spoon. The moisture from the zucchini will enhance the cake’s richness, while the chocolate chips will add bursts of sweetness in every bite. Aim for an even distribution without overmixing.
Step 5: Bake the Cake
Pour the batter into your prepared bundt pan and smooth the top with a spatula to ensure an even bake. Place it in the preheated oven and bake for approximately 50 to 60 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean without any wet batter sticking to it.
Step 6: Cool and Glaze
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. While the cake cools, prepare the chocolate glaze. In a small saucepan over medium heat, melt the butter, then stir in the cocoa powder, corn syrup, powdered sugar, vanilla extract, and hot water. Mix until the glaze is smooth and shiny.
Finally, drizzle the glaze over the cooled cake just before serving for that luscious finish!
Variations
- Protein: Add walnuts or pecans for a nutty crunch; they pair well with the chocolate and zucchini.
- Vegetables: Replace half the zucchini with shredded carrots for an added sweetness and flavor twist.
- Spices: Incorporate cinnamon or nutmeg for a warm spice note that complements the chocolate well.
Cooking Notes
- For an extra touch, consider experimenting with different types of chocolate chips, like dark or white chocolate.
- If you’d prefer a lower sugar option, feel free to reduce the amount of granulated sugar slightly without sacrificing too much flavor.
Serving Suggestions
- Enjoy the cake fresh on its own, or serve it with a dollop of whipped cream or vanilla ice cream on the side.
- Pair with fresh fruit such as strawberries or raspberries to add a refreshing contrast to the rich chocolate.
Tips
- Be sure to grate the zucchini finely; this helps it to blend better into the batter and ensures an even texture.
- Test for doneness a few minutes before the minimum bake time to avoid overbaking, which can lead to a dry cake.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information
- Calories: 350 per slice
- Protein: 4g
- Sodium: 200mg
FAQs
Is the zucchini noticeable in the cake?
No, the zucchini adds moisture to the cake but is not detectable in taste, making it a great way to sneak some veggies into dessert!
Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance. Just remember to glaze it right before serving for the best texture.
How can I store leftover cake?
Store the wrapped cake in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Can I freeze this cake?
Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and foil before placing it in the freezer. It can last for up to 3 months!
Conclusion
The Chocolate Zucchini Bundt Cake is not only a treat for the taste buds but also a fantastic way to incorporate a bit of healthfulness into your dessert table. With its rich chocolate flavor, moist texture, and delightful glaze, every bite is a callback to the comforts of baking. Encourage your friends and family to give this recipe a try; they will be amazed that it has hidden vegetables! Share your baking experience in the comments below, and don’t hesitate to explore variations that make this recipe your own. Happy baking!
Print
Chocolate Zucchini Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
Indulge in the rich, decadent flavors of Chocolate Zucchini Bundt Cake, the perfect dessert for any occasion!
Ingredients
- 1 cup salted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup light brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1/2 cup full-fat sour cream
- 3 cups shredded zucchini
- 11.5 oz milk chocolate chips
- Chocolate Glaze:
- 6 tablespoons cocoa powder, sifted if lumpy
- 5 tablespoons salted butter
- 2 tablespoons corn syrup
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons hot water
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly from the start. While the oven heats, prepare your bundt pan by greasing it with butter and then dusting it lightly with flour.
- In a large mixing bowl, using a hand mixer or a stand mixer, cream together the room temperature butter, granulated sugar, and light brown sugar. Mix this until the mixture is fluffy and pale in color—this process incorporates air, which is key to a light cake texture. Add the eggs one at a time, ensuring you mix well after each addition to fully incorporate them.
- Stir in the tablespoon of vanilla extract to infuse the batter with flavor. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, alternating it with the full-fat sour cream. Mix just until combined.
- Carefully fold in the shredded zucchini and milk chocolate chips using a spatula or wooden spoon.
- Pour the batter into your prepared bundt pan and smooth the top with a spatula. Place it in the preheated oven and bake for approximately 50 to 60 minutes. Check for doneness by inserting a toothpick into the center of the cake.
- Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. While the cake cools, prepare the chocolate glaze.
- Drizzle the glaze over the cooled cake just before serving.
Notes
For an extra touch, consider experimenting with different types of chocolate chips, like dark or white chocolate.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 200 mg
- Protein: 4 g