Description
This moist and rich Chocolate Zucchini Bundt Cake combines the subtle sweetness of zucchini with deep cocoa flavors and semi-sweet chocolate chips. Perfectly tender and bursting with chocolate goodness, this Bundt cake is a delightful way to sneak vegetables into dessert.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- ¾ cup butter, at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- ½ cup milk
Others
- 3 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure the cake doesn’t stick.
- Mix dry ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugars: In a separate large bowl, cream together the butter, sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in zucchini and chocolate chips: Gently fold in the grated zucchini and semi-sweet chocolate chips to distribute evenly throughout the batter.
- Pour batter into pan: Pour the batter into the prepared Bundt pan and spread it evenly for uniform baking.
- Bake the cake: Bake for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely before serving.
Notes
- Make sure to squeeze out some moisture from the grated zucchini if it seems very watery to maintain the cake’s texture.
- Use a toothpick or skewer to test doneness; if it comes out clean or with a few crumbs, the cake is ready.
- You can substitute the semi-sweet chocolate chips with dark chocolate for a richer taste or white chocolate for contrast.
- Store the cake loosely covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Zucchini Cake, Bundt Cake, Moist Chocolate Cake, Vegetable Cake, Chocolate Dessert, Zucchini Recipe, Easy Cake
