Chocolate Zucchini Bundt Cake Recipe
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5.0
9 reviews
Excellent
Chocolate Zucchini Bundt Cake Recipe
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Moist chocolate cake with grated zucchini and chocolate chips makes for a rich and indulgent bundt cake that's secretly packed with nutrients.
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Ingredients
For the Cake
- 15.25 ounces chocolate cake mix (1 box)
- 4 large eggs room temperature
- 2¼ cups grated zucchini (from about 1 whole zucchini)
- 1 cup plain greek yogurt room temperature
- ¾ cup vegetable oil
- 1 cup mini semisweet chocolate chips
For the Chocolate Glaze
- 3 tablespoons salted butter melted (⅜ stick)
- ⅓ cup unsweetened cocoa powder
- 1 cup powdered sugar
- ¼-½ cup heavy cream
Instructions
- Preheat oven to 350°F and set out a 12-cup Bundt pan, but don’t grease it yet.
- Mix together the cake mix, eggs, zucchini, yogurt and vegetable oil until smooth and combined, 1-2 minutes, in a large mixing bowl using a stand or hand mixer. Scrape the sides and bottom of the bowl while mixing.
- Fold in the chocolate chips and then grease the Bundt pan well with nonstick spray.
- Scoop the batter into the greased pan, even out the top with a spatula and tap the pan gently against the counter 2-3 times.
- Bake in the oven for 40-50 minutes, or until a fork or knife inserted in the center of the cake comes out with just a couple of crumbs but not smeared.
- Allow the cake to cool for 10 minutes and then turn out onto a serving plate or cake tray.
- To create the chocolate glaze, whisk together the melted butter and cocoa powder in a medium sized mixing bowl until combined and smooth.
- Using a hand or stand mixer, gradually beat in the powdered sugar and heavy cream, alternating between the two, until a thick glaze forms. You want the glaze to be thin enough to slowly drip down the cake but not so thin that it all drips off and pools below the cake.
- If necessary, you can add small amounts of powdered sugar or heavy cream to obtain the consistency that you want. Should you choose to glaze the cake while warm you want a thicker glaze than if you glaze it when it has completely cooled.
- Pour the glaze evenly over the top of the cake and allow it to slowly slide down the sides.
- Let the glaze and cake cool completely before cutting and serving.
Notes
- Storage: Store chocolate zucchini Bundt cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- Use room temperature ingredients for the best results.
- Be sure to follow the directions when it comes to timing. For example, do not spray the Bundt pan until you are ready to put the batter into it. This helps the cake come out clean once it is baked. Also, be sure to let the cake cool for 10 minutes and no more than 15 minutes before you turn it out of the pan. If it doesn’t get the 10 minutes to cool it may stick to the pan, which could also happen if it cools for too long.
- Don’t overbake your cake, but be sure that it is done when it comes out. I like to look for my toothpick to come out with several moist crumbs but no dough smear. Because there are chocolate chips in the cake I recommend poking a couple toothpicks in different places if one comes out smeared, since it could be just the chip and not batter.
- When making the glaze, you will want to vary the consistency depending on the warmth of your cake. Never try to glaze a hot cake as it will likely soak up the glaze or cause it to warm so much that it runs off. However, you can glaze a warm cake if you have a thick glaze. When I say thick glaze, think of frosting consistency. If the cake has cooled completely to the touch, you will want the glaze to be thinner or it will not slide on and you’ll have to end up frosting it on instead of allowing it to drip down the sides.
- Feel free to chop up some walnuts or pecans for a delicious crunch in the cake, add extra chocolate chips or omit them entirely, or change up the glaze to a vanilla or orange glaze.
Nutrition Information
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Serving
1slice
Calories
616kcal
(31%)
Carbohydrates
60g
(20%)
Protein
10g
(20%)
Fat
40g
(62%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
12g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
93mg
(31%)
Sodium
426mg
(18%)
Potassium
456mg
(13%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Vitamin A
370IU
(7%)
Vitamin C
5mg
(6%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 616kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 10g | 20% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 426mg | 18% |
| Potassium | 456mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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