Chocolate Zucchini Bundt Cake


It hasn’t even been a month and I’m already posting another recipe for chocolate bundt cake. My new found love for bundt cakes is probably obvious. The cakes are rich, moist and much quicker and easier than a layer cake with finicky buttercream frosting. Best part, they’re just as gorgeous (so much so that your mouth may water with one glimpse). 

This cake is almost guilt-free. It utilizes only whole-wheat flour and fresh zucchini. No one has to know that. But of course the butter or oil and sugar still make it a treat. 

Recipe Rundown
Taste: Deeply cocoa, slightly nutty, with the tiniest hint of zucchini.
Texture: Moist and surprisingly soft for whole-wheat. The glaze pushes it over the top.
Ease: So much easier than a layer cake yet just as impressive.
Appearance: Best part of bundt!
Pros: Easy, sort of guilt free, and perfect for entertaining. 
Cons: None!
Would I make this again? Next time I might try to replace the fat with applesauce and cut down the sugar.

Chocolate Zucchini Bundt Cake
Serves about 16
From King Arthur Flour Whole Grain Baking
For the cake:

  • 2 1/2 cups (10 ounces) whole wheat flour
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick, 4 ounces) unsalted butter, softened, or vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 1 pound) shredded zucchini (2 small zucchini)
  • 1 cup semisweet chocolate chips

For the glaze:

  • 1/2 cup heavy cream
  • 3/4 cup semisweet chocolate chips
  • 2 teaspoons corn syrup

Preheat the oven to 350 degrees F. Lightly grease a 10-cup bundt pan.

In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. In a large mixing bowl stir together the sugars and butter until smooth. Add buttermilk eggs, and vanilla; mix well. Add half the dry ingredients, stirring until evenly moistened. Stir in the shredded zucchini, then the remaining flour mixture. Stir in chocolate chips. Pour batter into prepared pan.

Bake until the top springs back when lightly touched, about 45 minutes. Remove from the oven and cool on a rack for 15 minutes. Lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or running a thin, flexible spatula down the sides, then put the rack on top of the pan and flip the cake over. Remove the pan and allow the cake to cool on rack completely. Once cooled remove cake to a serving platter.

To make the glaze heat the heavy cream to a simmer, and pour over the chocolate chips in a bowl. Stir in the corn syrup, and keep stirring until there are no more lumps and the mixture is smooth. Drizzle over cooled cake on platter.

   

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13 Responses to “Chocolate Zucchini Bundt Cake”

  1. #
    1
    Chris@KeenanCookbook — September 5, 2011 at 12:43 pm

    I'm a big fan of bundt cakes, but don't make them very often. Probably because I end up eating most of it myself, not sharing. But since this delicious looking recipe is almost guilt free, I wouldn't feel as bad ;)

    • handleheat replied: — September 5th, 2011 @ 10:20 pm

      Hahaha :)

  2. #
    2
    raquel erecipe — September 5, 2011 at 1:14 pm

    I love bundt cake, and I love the flavor zucchini …I love it and since it is also fast, let's see if I can do it today. Thanks.

    • handleheat replied: — September 5th, 2011 @ 10:20 pm

      Hope you liked it if you made it!

  3. #
    3
    Caroline — September 5, 2011 at 2:54 pm

    Mmm…I knew it was going to be a good one as soon as I saw the photo you instagramed the other day. Keep the bundt cakes coming! :-)

    • handleheat replied: — September 5th, 2011 @ 10:19 pm

      Thanks Caroline :)

  4. #
    4
    Lauren — September 5, 2011 at 6:46 pm

    I'd love to hear how the lower fat & sugar version comes out if you do decide to make it again!

    • handleheat replied: — September 5th, 2011 @ 10:20 pm

      I'll be sure to post again if I do alter the recipe!

  5. #
    5
    Jacob — September 6, 2011 at 4:24 am

    I love they way chocolate and zucchini can combine into such an awesome dessert. Like carrot-cake's evil twin. I agree with Chris, though, bundt cake is way too easy to eat on one's own.

  6. #
    6
    Lauren @ KeepItSweet — September 6, 2011 at 10:25 am

    I'm happy to see more bundt cake recipes- my poor bundt cake pan gets no love! This looks delicious, too.

  7. #
    7
    Lindsay — September 6, 2011 at 12:29 pm

    Just made some chocolate zucchini bread, but this bundt cake looks FABULOUS! Not to mention, it is absolutely elegant looking. I may need to go out and buy a bundt cake pan!

  8. #
    8
    Dee — August 1, 2012 at 4:49 pm

    This is so good. Made it without the glaze and it was still good. And the fact that it is made with wheat flour is amazing….thanks for sharing

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