Zucchini Chocolate Bundt Cake/Chocolate Cake of the Month

Sunday July 3, 2016

photo courtesy of Noshing-With-The-Nolands

I have always had a soft spot for plain cakes with nothing added, so each bite is completely smooth. We know that adding grated root vegetables, such as carrots or beets, contribute to making a deliciously moist cake with that little something extra. Well, zucchini does, too. It adds moisture to a chocolate cake and disappears by melting into the cake.


2 1/2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1½ teaspoons baking soda

1½ teaspoons baking powder (Rumford)

1 teaspoon instant espresso powder

½ teaspoon sea salt

1 cup granulated cane sugar

1 cup packed light brown sugar

½ cup (1 stick) unsalted butter, softened, or olive oil

3 large eggs

3/4 dairy sour cream

1 tablespoon pure vanilla extract

1 pound zucchini, unpeeled and shredded (2 1/2 to 3 cups)
1 cup semi-sweet chocolate chips
3 tablespoons unsalted butter
1 tablespoon organic light corn syrup
½ teaspoon pure vanilla extract


Preheat oven to 350F. Grease and flour a 12-cup (10-inch) standard Bundt pan (not one of the more intricate designs) and set aside.

In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder, coffee powder, and salt. Set aside.

In the bowl of a stand up mixer with a paddle attachment, cream together the sugars and butter or oil until creamy and smooth; add the eggs one at a time and mix well after each addition. Add the sour cream and vanilla, and mix well. On low speed, add the dry ingredients ½ a cup at a time and mix well, then fold in zucchini.

Pour the mixture into the prepared bundt pan and bake 45 to 55 minutes, or until cake tester inserted into the center comes out clean. Allow to cool in pan for 15 minutes, then invert onto wire rack and to cool to room temperature before glazing. Store in the refrigerator or at room temperature on a cake stand with dome. Serves about 12.
For the glaze:
Melt the butter in a small sauce pan over low heat, remove from heat and add chocolate chips and stir until melted, add the corn syrup and vanilla, immediately pour glaze over the cake allowing it to run down the sides.
Allow glaze to cool completely (it will firm up) before slicing.

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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