Print

Chocolate Zucchini Bundt Cake

Chocolate Zucchini Bundt Cake
Print Recipe

The Chocolate Zucchini Bundt Cake is a moist, tender chocolate cake that cleverly incorporates grated zucchini for natural moisture and a subtle veggie twist. With rich cocoa flavor, optional chocolate chips or nuts, and an adaptable recipe, it’s perfect for any occasion, blending indulgence with nourishment.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • ⅔ cup cocoa powder
  • 1 ½ cups sugar (can substitute coconut sugar or maple syrup for a healthier option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh zucchini, finely grated and excess water squeezed out

Optional Add-ins & Toppings

  • ½ cup chocolate chips or chopped nuts (walnuts or pecans)
  • Powdered sugar for dusting
  • Cream cheese frosting or glaze
  • Melted dark chocolate drizzle
  • 1 teaspoon espresso powder (optional for flavor boost)
  • Spices like cinnamon, nutmeg, or chili powder (optional)

Instructions

  1. Prep Your Ingredients and Pan: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure easy release. Finely grate the zucchini and squeeze out some of its excess water, leaving moisture to keep the cake tender.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour (or gluten-free blend), cocoa powder, sugar, baking powder, baking soda, salt, and any optional spices or espresso powder until evenly combined.
  3. Combine the Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the vegetable oil and vanilla extract. Gently stir in the grated zucchini so it incorporates without breaking down too much.
  4. Bring Wet and Dry Together: Gradually fold the dry ingredients into the wet mixture, mixing gently just until combined to avoid overmixing. Fold in chocolate chips or nuts if using.
  5. Bake and Cool: Pour the batter into the prepared bundt pan and smooth the surface. Bake for 50 to 60 minutes, starting to check doneness at 50 minutes by inserting a toothpick into the center; it should come out mostly clean. Let the cake cool in the pan for 15-20 minutes before inverting onto a cooling rack to cool completely.

Notes

  • Use freshly grated zucchini for best moisture and texture; avoid pre-shredded or frozen zucchini.
  • Do not overmix the batter to maintain a light and fluffy crumb.
  • Check baking time starting at 50 minutes as oven temperatures vary.
  • Grease and flour the bundt pan well or use baking spray with flour to prevent sticking.
  • For a flavor boost, add a teaspoon of espresso powder which enhances chocolate without adding coffee flavor.
  • Peeling zucchini is optional; the skin adds color and nutrients.
  • To make vegan, substitute eggs with flax or chia eggs and use plant-based milk instead of oil or liquid substitutes.

Nutrition

Keywords: chocolate bundt cake, zucchini cake, vegetable chocolate cake, moist chocolate cake, healthy chocolate cake, gluten free chocolate cake, chocolate cake with veggies

Find it online: https://eazyummy.com/chocolate-zucchini-bundt-cake/