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Moist Chocolate Zucchini Bundt Cake with Fudge Glaze

chocolate zucchini bundt cake - featured image
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This incredibly moist and decadent chocolate zucchini bundt cake is topped with a rich fudge glaze. It’s the perfect way to use up summer zucchini, and no one will ever guess the secret ingredient.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon (optional)
  • 2 cups (400g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups (about 300g) grated zucchini (do not squeeze out liquid)
  • ½ cup (115g) unsalted butter, cut into cubes
  • ¼ cup (60ml) whole milk
  • ½ cup (65g) unsweetened cocoa powder (for glaze)
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or baking spray containing flour.
  2. Wash zucchini, trim ends, and grate using the large holes of a box grater to get 2 cups. Do not squeeze out the liquid. Set aside.
  3. In a large bowl, whisk together flour, ¾ cup cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In another large bowl, whisk together sugar, eggs, oil, and 2 teaspoons vanilla extract until smooth and glossy.
  5. Fold the grated zucchini (with its liquid) into the wet ingredients using a rubber spatula.
  6. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few streaks of flour are okay.
  7. Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  9. Place the pan on a cooling rack and let the cake cool in the pan for exactly 15 minutes.
  10. Place the cooling rack upside down on top of the pan, flip over, and gently lift the pan off the cake. Let the cake cool completely on the rack.
  11. For the fudge glaze: In a saucepan over low heat, melt the butter with the milk. Sift in ½ cup cocoa powder and whisk until smooth.
  12. Remove from heat and sift in the powdered sugar, then add 1 teaspoon vanilla extract and a pinch of salt. Whisk until smooth and glossy.
  13. Let the glaze sit for 5-10 minutes to thicken slightly, then pour over the cooled cake. Let set for about 20 minutes before slicing.

Notes

Do not squeeze the liquid from the grated zucchini; it adds moisture. For a gluten-free version, use a 1:1 gluten-free baking blend. The cake tastes even better on day two. Store at room temperature for up to 4 days; do not refrigerate.

Nutrition

Keywords: chocolate zucchini cake, bundt cake, fudge glaze, summer dessert, zucchini recipe, moist chocolate cake

Find it online: https://gleefulfork.com/moist-chocolate-zucchini-bundt-cake-with-fudge-glaze/