Zucchini Chocolate Bundt Cake

10 Servings
1 hr 15 min
Zucchini season is in full force here in Ontario, which means not only are they plentiful, they are also so cheap! My husband was sent to the store for lunch today and I asked him to pick up two zucchinis while he was out. When he came home he reported that they were only 83 cents for both!! The only thing that will beat that price will be when I get my hands on some of the ones my parents have been growing in their garden.... Anyway, we had a small family barbecue to go to today, and I offered to bring dessert. I asked my husband to get me zucchinis without having any sort of plan for them. Maybe I would make a zucchini dessert, or maybe I wouldn't. Maybe I would use them today, or maybe I wouldn't and I'd use them in a stir fry later this week. When he brought them home I put them in the fridge, then decided to leave them on the counter for my dessert, then I put them back in the fridge, and finally I took them out and decided I would, in fact, use them. Sometimes I can be a bit indecisive.
Once I had decided to use my zucchinis for a dessert, then came the laborious task of deciding what type of dessert. I'm going to spare you from the list of zucchini desserts that I considered (and reconsidered) and let you know that I finally decided to make a zucchini chocolate bundt cake. It was hard to choose when there are so many delicious options!
This cake is so moist (thanks, zucchini!), without being too heavy/dense. It isn't too sweet, or overpoweringly chocolaty. Simply put, its delicious! The chocolate ganache glaze on top pairs perfectly with the cake, and really steps up the deliciousness, so don't skip it! It also adds a touch of elegance to the cake making it very pretty. Needless to say, it was a hit at the barbecue. You need to try this one, it will be your new favorite way to eat your veggies, I promise!
Zucchini Chocolate Bundt Cake
Recipe details
  • 10  Servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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For the cake:
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 oz. unsweetened baking chocolate
  • 1/2 cup milk
  • 1 cup butter, room temperature
  • 1 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 2 1/2 cups grated zucchini, about 2 medium
For the ganache glaze:
  • 1 cup chocolate chips
  • 1/3 cup whole milk
For the cake:
Preheat oven to 350 F, grease and flour a 10 inch bundt pan and set aside
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, set aside
In a small bowl, break unsweetened chocolate into small pieces, then heat milk to steaming and pour over top of chocolate pieces, stir and set aside
In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy
Add in eggs and vanilla to the butter mixture and beat well
Stir about half the flour mixture into the butter mixture, then add the milk mixture, followed by the rest of the flour mixture, and stir well until completely incorporated
Fold in the grated zucchini, mix well and add to prepared bundt pan
Bake in preheated oven 45 minutes - 1 hour, or until toothpick inserted into center comes out clean
Allow to cool in pan for 20-30 minutes, then remove from pan and finish cooling on a cooling rack
For the ganache glaze:
Heat milk until steaming, then pour over chocolate chips and stir well
If all the chips don't melt, put the mixture into the microwave for 20 seconds(do not do longer than 20 second intervals), and stir again
Spoon the chocolate ganache glaze over the cooled cake, using the spoon to help it roll down the sides
Natalie | The Kollee Kitchen
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