Chocolate Zucchini Bundt Cake
This Chocolate Zucchini Bundt Cake is insanely moist, so fudgy, and loaded with chocolate flavor! No one will even know there’s 2 whole cups of shredded zucchini hiding inside! Delicious with chocolate glaze, but can easily be served with whipped cream or a dusting of powdered sugar instead!
Ingredients
For the Chocolate Zucchini Bundt Cake:
2 and 3/4 cups (320 grams) all-purpose flour
1/2 cup Dutch-processed cocoa powder (46 grams)
2 teaspoons baking soda
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon espresso powder
1 cup unsalted butter, at room temperature (227 grams)
1 cup granulated sugar (200 grams)
1 cup light brown sugar, packed (213 grams)
1 Tablespoon vanilla extract
3 large eggs plus 2 egg yolks, at room temperature
2 cups shredded zucchini, coarsely grated (275 grams)
1 cup sour cream, at room temperature (227 grams)
3/4 cup chocolate chips (125 grams)
For the Espresso Chocolate Glaze:
1 cup (170 grams) semi-sweet chocolate, finely chopped
2/3 cup (152 grams) heavy cream
1 teaspoon espresso powder
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Instructions
Read more in the next page
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