Triple Chocolate Zucchini Bundt Cake
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This season has been crazy for zucchini. Believe it or not, I’m still getting zucchini on my plants. It’s October! Normally by now the frost has killed off everything. I’ll take it though. Zucchini makes some really moist baked goods.
Now, you might think to yourself, “Triple chocolate? Isn’t that overkill?” It’s not. Shame on you for thinking that! Seriously though, get yourself a nice tall glass of milk with this decadent cake. You will thank me.
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I try not to tell Wesley what kind of cake it is if any vegetable or fruit is involved. He spotted a few green flakes and said I see green. I knew it was a deal breaker as soon as he heard that the cake was triple chocolate zucchini bundt cake. However, I guess he figured it was okay since he liked zucchini bread. In my book, that’s a success story.
There are chocolate chips that only add to the moist and chocolate goodness.
Triple Chocolate Zucchini Bundt Cake
Ingredients
Cake
- 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 teaspoon baking soda
- 1/2 cup full-fat sour cream
- 3 cups zucchini shredded
- 11.5 ounce bag milk chocolate chips
Chocolate Glaze
- 6 tablespoons cocoa powder sifted if lumpy
- 5 tablespoons salted butter
- 2 tablespoons corn syrup
- 1 cup powder sugar sifted if lumpy
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons hot water
Instructions
- Preheat the oven to 325 degrees F. Grease a 10 cup bundt pan generously with non-stick cooking spray. This is optional, but you can dust the bundt pan with 2 tablespoons of cocoa powder. This will help keep the cake from sticking. Tap out an excess cocoa powder.
- In a large mixing bowl, add in the butter, granulated and brown sugar. Mix with a hand mixer on medium speed until creamed.
- Add in vanilla and eggs one at a time. Mix on medium and scrape down the sides of the bowl after each egg.
- In a medium bowl, add the flour, cocoa powder, baking powder, and baking soda. Whisk until incorporated.
- Alternate adding the dry ingredients and sour cream to the butter/sugar mixture starting and ending with the dry ingredients. Scrape down the bowl after each addition.
- Fold in the Add in chocolate chips and stir to make sure the chips are covered. This will help keep the chocolate chips from sinking to the bottom.
- Fold in the zucchini and milk chocolate chips into the batter umtil evenly distributed.
- Pour the batter into the prepared bundt pan and evenly spread out.
- Place in the oven for 65 to 70 minutes or until done. Place a skewer in the center of the cake and if it comes out clean or with a few moist crumbs, it's done!
- Remove from the oven and let cool for 15-20 minutes and turn out onto a cooling rack. Let the cake cool completely before pouring glaze on it.
Chocolate Glaze
- In a medium saucepan over low heat, add in cocoa powder, butter, and corn syrup. Stir until incorporated and the butter is melted.
- Stir in the vanilla and the powdered sugar until combined. The glaze will start to get thick.
- Add the hot water a teaspoon at a time and stir until combined. Do this until your glaze reaches the desired consistency.
- Turn the bundt cake out onto a cake plate and drizzle the glaze on the cake.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Triple chocolate could NEVER be overkill! There is no such thing! This looks so, so fudgy and rich and amazing….but since it has zucchini, it’s practically a salad, right? 🙂
Yes, salad indeed! Great theory! lol